In a bowl, add cold water and sprinkle powdered gelatin to soften.

Slice the lemon thinly into 2 pieces, then cut each slice into 6 sections. Squeeze the remaining lemon for juice. Peel the cucumber thinly with a peeler. Quarter the cherry tomatoes. Rub okra with salt, rinse, and dry.

Boil water in a pot, add okra, and cook for 1 minute. Drain and slice into 7mm pieces.

In a pot, heat consomme, salt, and water over medium heat until boiling. Add lemon juice and mix. Turn off the heat and stir in softened gelatin until dissolved.

Pour the mixture into a tray and let it cool. Refrigerate until set, then crush with a fork to create lemon jelly.

Slice scallops into 4 thin pieces.