In a blender, combine fresh tomatillos, your choice of chilies, cilantro, onion, and freshly squeezed lime juice. Blend until smooth, about 30-45 seconds.

Rinse the scallops under cold water and pat dry. Slice each scallop into thin rounds, about ¼-inch thick.

Combine the sliced scallops with the tomatillo sauce, ensuring each piece is well-coated. Cover and let sit for about 15-20 minutes.

On a platter, arrange the marinated scallops, drizzle with remaining sauce, and garnish with extra cilantro.