Recipe from Spume & chantilly by Paul Simon Photography by Iris Stone & Aida Comclero             Preparation time: 20 minutes Serves 8 Lime-infused whipped cream 3 dl fresh whipping cream Juice of 2 limes 1 tablespoon soy sauce 1 tablespoon extra virgin olive oil Pinch of ground cardamom Salt and white pepper Scallop carpaccio 6 sea scallops 50 g alfalfa sprouts 1 tablespoon extra virgin olive oil 1 tablespoon soy sauce 1 spring onion Grated zest of 1 lime Chive stalks 1. Mix the whipping cream with the lime juice, soy sauce, oil, cardamom, salt and pepper. 2. Transfer to a siphon, add 1 or 2 N2O cartridges (according to the size of the siphon). Shake well and refrigerate until ready to use. 3. Finely slice the scallops horizontally and arrange the slices on chilled serving plates. 4. Emulsify the oil, soy sauce and lime zest. 5. Just before serving, drizzle the scallops with the prepared dressing. Top with the chopped chives and alfalfa sprouts. Complete with a dome of lime-infused chantilly and decorate with additional chive stalks. Note: The lime-infused whipped cream is a suitable accompaniment for other types of raw fish.