Drain the scallops and lightly sprinkle the bottoms and tops of each slice with maple fleur de sel.
Arrange the scallops in rosettes in small service plates.
Garnish with cranberry pearls.
Variation Time permitting, for a highly colourful effect, marinate whole scallops in 100% pure cranberry juice. To this end, add 250 ml (1 cup) of 100% pure cranberry juice to the marinade and let the unsliced scallops marinate for 7 to 12 hours in the refrigerator. Drain then slice the scallops.
