Paradoxically the addition of a zesty flavor highlights the subtle taste of the scallops.
Extract the scallops from their shells, remove the innards, beard, etc. and take off the frilly membrane. Although it depends upon their Size,aim to cut each scallop across its depth into 3 slices.
Slice the cucumber into very thin discs and carefully arrange the slices in the middle of
a serving plate. Surround the cucumber with the scallop slices.
Place on each scallop slice, some cilantro (coriander) leaves and a little dollop of rocoto
Make a yuzu lemon sauce by mixing the yuzu and lemon juices, and pour this around
Top the cucumber with the bayberry to refresh the palate.