Peel the prawns if necessary and remove the roe from the scallops.
Peel and crush the garlic clove.
Juice the lemon.
To cook the prawns:
Heat a frying pan until very hot and add the sunflower oil. Cook teh prawns for 2 minutes on each side and then remove from the heat. Stir in half of the garlic and lemon juice. Remove the prawns from the pan and allow to cool completely. Once cool, refrigerate the prawns until needed.
Peel the avocados and cut into neat chunks. Season with sea salt and squeeze on the lemon juice to stop the avocados from dis-colouring.
Separate the leaves of the baby gems. Wash in cold water and then dry the leaves in a salad spinner.
Shred the lettuce and keep refrigerated.
Finely slice the spring onions and mix with the shredded lettuce.
Mix together the Chobani yogurt with the tomato ketchup, Worcestershire sauce and the cayenne pepper. Season with sea salt and a squeeze of lemon juice.
Mix the cold prawns with the Chobani Marie Rose sauce.
Fill the bottom of a tall glass with some of the avocado. Next add a layer of the shredded lettuce and spring onion. Top with the prawn salad.
To finish the dish add a perfectly cooked scallop on top.
Heat a frying pan until very hot and add a splash of sunflower oil.
Season the scallop with sea salt and then fry on one side until golden brown. Turn and cook for a minute. Remove the pan from the heat and add the remaining lemon juice and garlic. Stir to make sure the scallops are coated in the glaze.
«Add some finely diced chilli and some chopped coriander to the prawns to vary the flavours.»