Clean the scallops and remove from the shells. Cut the scallops in to very thin slices across their width, place the slices on to a chilled plate. Season with salt and pepper then spray a little olive oil and balsamic vinegar over them.
Peel and dice the beetroot then place in to bowl of ice water. Remove from the ice water and mix with the olive oil and white balsamic vinegar.
Cut the apple in to thin slices then in to strips.
Serve the beetroot next to the carpaccio of scallops and top with a few thin apple strips and beetroot sprouts.
«Use different types of beetroot in this dish to give a variety of colours – there are lots of different types of beetroot that all vary in sweetness.»