Remove the white stem muscle from the side of each scallop and discard. Cut each scallop in half horizontally, making two round disks; cut each disk into four. Place scallops in a medium-size nonreactive bowl, and add lime juice and 1/2 cup of cilantro; mix to combine. Refrigerate, covered, for at least 4 hours or overnight, stirring occasionally.Advertisement
To serve, divide seviche among shells, garnish with remaining cilantro, and season with salt and pepper. Serve chilled.