Slice scallops thin, about 5 slices per scallop. Slice jicama on a slicer to thin layers that are one quarter inch thick. Use a cookie cutter or approximate round of the jicama to same size as scallops. Season both with extra virgin olive oil, salt and lime juice.
For the wasabi vinaigrette:
Mix all the ingredients together. Season with salt and lime juice to taste.
Place the seasoned scallops and jicama on bottom of the plate alternating them. Add 1 ounce of the cucumber juice, dress with the wasabi vinaigrette, garnish with the serrano slices, cilantro leaves, and red onion. Finish with sea salt.