In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
In a medium-sized bowl, mix together the garnish
ingredients and let it chill in the refrigerator.
Press marinade mixture through a fine sieve
and discard solids, keep liquid well chilled. Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque. Arrange scallops back into their shells and top with garnish and cilantro leaves. Serve well chilled.
are an edible plant which grows along some European coastlines, also known as; samphire
, pousse pied, or sea pickle