12 cherry tomatoes

1/2 lb (225 g) very fresh scallops, chopped with a knife

1/4 cup (60 ml) chopped celery, finely diced

2 teaspoons (10 ml) lime juice

2 teaspoons (10 ml) olive oil

1 teaspoon (5 ml) chopped fresh dill

1 teaspoon (5 ml) chopped fresh chives

1/2 teaspoon (2.5 ml) shallot, finely chopped

Tabasco sauce, to taste (optional)

Salt and pepper

Slice off the tomato caps. Cut a thin slice off the base so they are stable on a plate. Remove the flesh with a melon baller. Set aside.

In a bowl, combine the remaining ingredients. Season with salt and pepper. Stuff each tomato with scallop tartare. Keep refrigerated until serving.

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