Return the remaining fresh tomato juice
to the blender
, add all
the other ingredients except for the finely diced red pepper
and cilantro, blend well, correct the seasoning if necessary, and refrigerate. Prepare the sea scallops no more than one hour in advance: Cut into small dice, add 1 tablespoon lime juice, 1 tablespoon olive oil
and a few drops of Tobasco for the tartar
section, and refrigerate.