Bay Scallops with Bottarga and Pomegranate

These bay scallops are so fresh and lively that cooking them just may be a sin, so here is a take on a raw preparation that is sure to please while being just off the beaten path.

Ingredients
12 live bay scallops, shucked with one shell from each cleaned and reserved for serving
½ cup cooked soba noodles
2 T pomegranate arils
bottarga (grey mullet is preferable)
finishing salt
lemon juice
daikon cress or other microgreens
olive oil

Directions
Toss bay scallops in lemon juice and olive oil, set aside.
Arrange the scallop shells on a platter lined with crushed ice.
In each shell, place a small bed of soba noodles, creating a space in the middle for the scallops.
Nestle one scallop in each shell and top with a few pomegranate arils.
Generously grate bottarga over each shell. Season with a touch of salt and top with cress or greens.
Serve immediately.