Recipe for Scallop Carpaccio, Abondance Cheese, and Passion Fruit.

Slice the scallops into very thin, even slices.

Place them gradually on flat plates, overlapping them slightly and interspersing slices of cheese cut with a round cookie cutter about 30 mm in diameter or the size of scallops.

Cut the passion fruits in half, scoop out the flesh with a spoon, then mash it in a strainer to eliminate the seeds and keep the juice.

In a container, emulsify the passion fruit juice with the olive oil, and brush it onto the scallop carpaccio using a brush.

Cover with plastic wrap and let rest in the refrigerator for 30 minutes. To serve, add fleur de sel and a five-pepper blend.

To finish, decorate with herbs, edible flowers, and lime zest. You can also add a few seeds from passion fruits.