Multi-coloured beetroot and apple carpaccio, with passion fruit and honey scallops

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Carpaccio de pommes et légumes, Saint Jacques, sauce passion
© C’est Ma Food.
Cooking time

We’ve included honey, one of nature’s natural remedies, in this savoury spring-inspired dish. Pink Lady®’s herby notes complement the passion fruit and flowery tones of acacia honey, which, in turn, reveals the apple’s sophisticated sharpness. This fruit and vegetable carpaccio brings a delicate touch to the salty and ‘earthy’ flavour of the scallops and root vegetables. This is a light starter evocative of spring in all its colourful glory! Find out more

Carpaccio de pommes et légumes, Saint Jacques, sauce passion



  • 1 Pink Lady® apple
  • 1 half lime
  • Sea salt
  • pepper
  • 2 tsp acacia honey
  • 1 passion fruits
  • 1 tbsp olive oil
  • 1 raw red beetroot
  • 1 raw yellow beetroot
  • 1 raw chioggia beetroot
  • 1 red meat radish
  • 1 pinch of of beansprouts
  • 1 pinch of of grilled and salted peanuts
  • 6 super fresh scallops


  1. Remove the apple core and thinly slice using a mandolin. Squeeze over the juice of half a lime.
  2. Freeze the scallops for 15 minutes to make slicing easier. Slice thinly. Set aside.
  3. Peel the vegetables. Slice thinly. Set aside.
  4. In a bowl, mix the pulp of the passion fruit, the honey, lemon juice, a little zest and olive oil. Season. Set aside.
  5. Chop the peanuts.
  6. 5 minutes before serving, pour a little of the passion fruit-honey dressing over the scallops.