SEAFOOD, LETTUCE WEDGES AND CLASSIC COCKTAIL SAUCE
( SERVES 8 )

Listener 6/12/2012

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Prepare everything ahead. To make the sauce, put the mayonnaise, Tabasco, Worcestershire and tomato sauces and cream into a bowl, then gently fold them together. Adjust the seasoning, adding enough lemon juice, salt and pepper to taste. This sauce can be made a day or two ahead and refrigerated until needed.
To prepare the seafood, gently fry the scallops in the butter until they are opaque and just set. Keep aside. Drop the prawns into simmering water and poach for 2 minutes. Remove and cool immediately.
Place the mussels in a saucepan with 3 tablespoons of water and cover with a lid. Allow the water to come to the boil and steam the mussels open. This will take 3-4 minutes. Remove the beard and dark foot. Keep all seafood refrigerated until needed.
To serve, wash the lettuce, then cut it in half, then into 4 wedges, giving you 8 pieces, then put each wedge on an individual plate.
Divide the seafood evenly. Spoon over the sauce so it cascades down the lettuce and the seafood.

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