Thaw the scallops in the refrigerator for approximately 8 hours or place in a colander and rinse underwater for 4 to 6 minutes.

Similar to sea scallops, bay scallops also have a tough muscle that needs to be removed.  Check the scallops for the muscle and remove them with your fingers or a small sharp knife.

In a large flat bowl or glass rimmed baking dish (like a Pyrex), place the scallops, 1 teaspoon of salt, and 1/2 cup of the lime juice, reserving the remaining lime juice for the chopped veggies.   Cover and place into the refrigerator for one hour, allowing the lime juice and salt to "cook" the scallops.

In a large bowl, combine the cucumbers, shallots, scallions, bell pepper, avocado, jalapeno pepper, garlic, and parsley. Top with the remaining 1/4 cup of lime juice and 1/4 cup olive oil. Season with 1 teaspoon salt, and 1/2 teaspoon pepper.

When the scallops are done, remove from the lime juice using a slotted spoon and add to the vegetable mixture.  Discard the remaining lime juice.  Stir to combine.

Serve with tortilla chips or over lettuce cups with a side of Sriracha.