Shrimp and Scallop Tartare with Tomato Coulis

Time: 15 minutes
Effort: Easy
Serves: 4

8 medium to large sea scallops (must be very fresh !)
2 cups baby shrimp, cooked
1 small shallot, minced
2 tbsp freshly squeezed lemon juice
4 tbsp olive oil
salt & pepper to taste
3 canned Italian tomatoes, pureed
Watercress for decoration
Cracked pepper

Using a hand mixer or blender, puree the tomatoes and add salt and pepper to taste, then set aside. Chop the shrimp finely and mix them with the minced shallots, lemon juice, salt and pepper in a bowl. Take 4 shallow bowls or glass dishes and spoon in about 2 tbsp of the tomato "coulis", then 1-2 tbsp of the shrimp mixture in each. Place a couple of watercress leaves over each one, and two raw scallops each. Drizzle each plate with a little olive oil and sprinkle with cracked pepper and serve chilled.