Desert Garden's Scallop Tartare
Photo by iStock
This can be prepared a few hours ahead.
|2½ Tbsp||Coriander, finely chopped|
|1||Large ripe tomato|
|½ cup||Whole kernel corn, fresh|
|1 Tbsp||Red onion, finely diced|
|12||Scallops, finely diced & roes removed|
|1 Tbsp||Fresh lime juice|
- Dip the tomato into boiling water briefly, then slide skin off. Halve then squeeze out the seeds.
- Finely dice half the tomato and place in a bowl. Push the remaining tomato through a sieve to get two teaspoons of tomato juice.
- Add the coriander, corn and onion to the tomato. Add scallops to the mixture. Stir in the lime juice and tomato juice.
- Press a quarter of the mixture into a small ramekin or mould and upturn onto the centre of a serving plate. Repeat. Garnish and serve as a starter.