Cut each scallop into 3 thin slices and set in a bowl. Toss in the lime zest and lime juice. Cover, refrigerate and marinate 4 hours, or until the scallops are “cooked” by the acidity of the lime juice and turn opaque. Drain most of the liquid from the bowl, leaving about 1 Tbsp. of it with the scallops. Add the remaining ingredients, except salad greens and garnish, to the bowl and toss to combine. Season the scallops with salt. Mound the salad greens into 4 decorative glasses. Spoon the scallop mixture overtop, garnish with lime slices and serve.