INGREDIENTS

INSTRUCTIONS

Peel the cucumber and reserve the skin, cut in half and remove the
seeds with a teaspoon. Slice the cucumber as thinly as possible and
place in a bowl, dress with a little lime juice, olive oil and a  pinch
of sugar.  Slice the scallops on the vertical very thinly. In a three
inch ring  arrange a thin layer of the cucumber on a plate, then place
a layer of  scallops on top. Put aside in a refrigerator until
required.  To make the dressing remove the pulp from the inside of the
passion  fruit into a bowl, add the zest and juice of the lime,
vinegar, a  teaspoon of sugar and the olive oil and whisk together.
Peel and cut  the carrot into a thin julienne and blanche in boiling
water for ten  seconds then refresh in ice cold water and drain, do the
same with  the skin of the cucumber, but do not cook.  Remove the
plated scallops from the fridge, garnish with a little  lettuce,
julienne and a few picked herbs, then drizzle with the  dressing and
serve.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”

Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 120.5mg
Potassium: 1076.3mg
Carbohydrates: 36.3g
Fiber: 10.5g
Sugar: 14.2g
Protein: 4.3g