Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.
HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.;
Recipe Courtesy of Ming Tsai