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.