For scallops on sugar pea mousse, scoop out the passion fruit with a spoon, pass the pulp through a sieve and place in a bowl.
Squeeze the lime, finely chop 6 mint leaves. Stir in 2 tablespoons of the lime juice, the olive oil and the mint.
Season to taste with salt, pepper and sugar. Toss in the scallops and let sit in the refrigerator for 3 hours. Clean the sugar snap peas and cook in the vegetable broth until tender.
Strain, reserving the broth. Puree the sugar snap peas with 4-5 tablespoons of broth and mix with creme fraiche. Season with salt and pepper.
Divide the mousse into 4 glasses. Refrigerate for 2 hours. Remove from the refrigerator in time, the mousse should not be too cold, then it really unfolds its flavor.
Cut the scallop in a fan shape and place it on the mousse. Drizzle some of the marinade over it and decorate with a mint leaf and some cayenne pepper.
Preparation Tip:
The scallops on sugar pea mousse are best served with baguette or toast melba.
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