Kosher or coarse salt and freshly ground pepper to taste
Tortilla or plantain chips or scoop sized pieces of lettucesuch as bibb or butter to serve
In a large bowl stir together the honey and lime juice. Add the scallops, along with the tomatoes, poblano pepper, cilantro or parsley, onion, shallots, and salt and pepper. Toss and marinate in the fridge for at least 2 hours and up to 24.
Serve cold, in small bowls, or with chips, or on lettuce.