For the marinade, finely grate the ginger with the Zester blade.
Make the marinade with all above ingredients and place in the fridge to infuse. This brings out the pungency from the ginger.
Peel the white radish with the professional peeler and slice finely with the Gourmet Slicer.
Clean the radishes and slice them with the Gourmet Slicer as well.
Slice the fresh (or half-frozen) scallops into slices. Cut the spring onions into rings.
Arrange everything in a circle on a plate and pour the marinade over it. Let it rest for a few minutes so the radish can release more water into the marinade.
Shortly before serving, zest the lemon with the Zester blade directly over the plate.
You can also fry the scallop slices in butter and serve the carpaccio lukewarm.