SLICE the radish into very thin rounds using a mandolin or sharp knife. Roughly chop the cilantro leaves. To serve this dish, arrange the slivers of scallops onto a flat plate. Use a slotted spoon to plate the scallops, allowing most of the coconut marinade to drain off through the slotted spoon before bringing the scallops to the plate. There should only be a thin coating of marinade with the scallops on the plate. Nestle the radish rounds in with the scallop slivers, and sprinkle a little Maldon salt on top of the dish, crushing it with your fingers as you sprinkle it. Sprinkle chopped cilantro over the dish. Drip a few small drops of chili oil over the plate. Using a fine microplane, garnish with lime zest. Serve and enjoy.