Wash the limes and remove the zest. Squeeze the juice of the limes and mix with the olive oil, lime zest and honey to make a vinaigrette. Season with salt and pepper. Brush about half of the vinaigrette onto plates.
Wash the scallops and pat dry. Remove the 4 roes and set aside.
Cut the scallop meat into slices as thin as possible and place them in a fan-shape on the vinaigrette.
Cut the beetroot into very thin slices and arrange next to the scallop carpaccio. Brush with the remaining vinaigrette; season with salt and pepper.
Heat the butter in a pan over a medium heat and fry the scallop roes for 2 minutes on each side. Halve and place on the carpaccio. Garnish with fresh garlic and sprinkle with croutons as desired.