Clean the scallops, removing the tough muscle, which sits opposite the coral and looks like white gristle, if it’s still attached. Remove the coral and cut roughly into dice - you’ll need
Cut the rind and any white pith from the watermelon. Cut into 12 slices or wedges, removing as many pips as you can. Don’t butcher the melon in the process though - a few pips won’t hurt anyone.
Place in the fridge to chill down for 20 minutes.
Mix the soy and lemon juice together in a small bowl and add the scallop slices. Leave to marinate for just 20 seconds then remove them and drain.
Lay a slice of watermelon on each plate, lay a scallop disc on top and repeat this until you have three slices of watermelon and the scallops are used up. Scatter the feta and coral on top. Sprinkle with a little flaky sea salt, drizzle with the olive oil, sprinkle with the cress and place a lemon wedge on each plate. Eat immediately.
© 2010 Peter Gordon. All rights reserved.