In a food processor, combine tomatillos, jalapeño, key lime juice, white onion, cilantro, sea salt, and a pinch of pepper. Blend until smooth for a vibrant green marinade.

Rinse the U10 size scallops under cold water and pat dry. Slice into bite-sized pieces and place them in a medium bowl.

Pour the marinade over the scallops and gently toss to coat. Let them marinate for 10 minutes at room temperature.

While marinating, slice the cucumber and remaining onion thinly. Arrange them on a serving platter.

Spoon the marinated scallops over the prepared cucumber and onion. Drizzle with olive oil.

Serve immediately for the best flavors and texture.