Desert Garden's Scallop Tartare

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This can be prepared a few hours ahead.

Salad

2 ½ Tbsp	Coriander, finely chopped
1	Large ripe tomato (Main)
½ cup	Whole kernel corn, fresh
1 Tbsp	Red onion, finely diced
12	Scallops, finely diced & roes removed (Main)
1 Tbsp	Fresh lime juice

Garnish

1	Lime, quartered
4 pieces	Rye bread, toasted, cut into triangular slices (Main)
1 to garnish	Watercress, or cress

Directions

1. Dip the tomato into boiling water briefly, then slide skin off. Halve then squeeze out the seeds.
2. Finely dice half the tomato and place in a bowl. Push the remaining tomato through a sieve to get two teaspoons of tomato juice.
3. Add the coriander, corn and onion to the tomato. Add scallops to the mixture. Stir in the lime juice and tomato juice.
4. 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.