Thaw frozen scallops partially, then slice as thin as possible. Arrange partially frozen scallop slices in a circular patter on a plate. Next, make the Bitters Infused Olive Oil. Combine the olive oil, bitters and half the lime zest. Place diced radish in a jar. Meanwhile place apple cider vinegar, water, honey, salt, red pepper flakes, mustard seeds and garlic in a pot over medium-heat. When warm, pour the vinegar mixture over the dished radish. Let cool before using. To plate, scatter pickled radish over the scallops and drizzle with Bitters Infused Olive Oil. Season scallops with a pinch of salt and fresh lime juice. Toss micro greens with Bitters Infused Olive Oil and place on top of scallops.