Remove the stalks from the radishes and then cut into small dice. Place in a bowl of cold water. Peel the cucumber, cut into quarters and scrape out the seeds. Cut the cucumber into strips and then set aside.
Wash and zest the lime. Squeeze out the juice and set aside. Mix together the radishes, the cucumber and the lime zest. Drizzle with olive oil, season and add a little lime juice.
Use a filleting knife to thinly slice the scallops. Arrange the slices on a plate.
Place a spoonful of the cucumber and radish salad in the centre of the scallops and drizzle the vinaigrette over the dish.
Finish with a sprinkle of chocolate shavings.
«Place the scallops in the freezer for 10 minutes before slicing, this will allow you to cut even thinner slices.»