Ingredients :

• Saint-Brieuc Bay Scallops — If you can, get fresh scallops with the PGI label — the meat is firm, white, with a slight briny and sweet flavor. For a tartare, freshness is everything: they should smell like the sea, not fish. Frozen works, but let them thaw slowly in the fridge overnight, never at room temperature.
• Passion fruit — Choose them well-wrinkled, almost ugly. The more shriveled the skin, the riper and more concentrated the fruit. A smooth, shiny passion fruit will often be sour and hollow. Count on two per person to have enough pulp.
• Radishes — Classic pink radishes work perfectly. The key: they must be firm, not hollow. A mandoline is really useful here to get thin, regular slices. If you don’t have one, a good knife and some patience will do.
• Lime — We only use the zest, not the juice. It brings a fresh and slightly peppery fragrance, different from the acidity of the passion fruit. Get an organic lime if possible, and grate it at the last moment.