Carpaccio of Scallops with Passion Fruit and Lime

Ask your fishmonger to prepare the scallops in a way that they can be eaten raw. You can either purchase just the scallop meat or the whole scallops. 

If you're using whole scallops, carefully open the shells and remove the scallop flesh. Make sure to remove any coral or dark parts. Rinse the scallop flesh under cold water. Pat dry with kitchen paper. 

Optionally, place the scallop meat in the freezer for about 15 minutes to slightly firm it up. This will make it easier to slice. 

Using a sharp knife, thinly slice each scallop. 

Cut the passion fruits in half and scoop out the pulp using a spoon. Pass this pulp through a fine sieve to extract only the juice. 

Add the extra virgin olive oil, a pinch of fleur de sel, and the finely grated zest of the lime to the passion fruit juice. Mix well. 

Gently place the scallop slices into the passion fruit marinade and let them marinate for 15 minutes. 

Arrange the scallop slices on a serving platter in a single layer. 

Pour the remaining passion fruit marinade over the scallops, making sure they are well coated. Lightly season once more with fleur de sel. 

For an extra touch of freshness, you can add some additional lime zest on top. 

This Scallop Carpaccio pairs wonderfully with a chilled glass of Champagne.