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.

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