Prise open scallop shells and dry scallops with kitchen paper.
Refrigerate scallops uncovered for 2 to 3 hours to dehydrate.
Toast coriander seeds and cinnamon stick in a pan for 40 seconds.
Blend toasted spices to a coarse powder and mix with sea salt.
Preheat the grill to its highest setting.
Cut each dried scallop in half horizontally.
Mix 160g of butter with Marmite until smooth.
Fry diced chorizo in a pan for 5 minutes until golden-brown.
Crack eggs over chorizo and fry for 2 minutes.
Heat sunflower oil and 15g of butter in a separate pan.
Sear scallops on the cut side for 20 seconds.
Transfer scallops cut-side down to a cold ovenproof pan and grill for 30 seconds.
Toast the bread slices until golden-brown.
Assemble by placing chorizo eggs on toast and seasoning with coriander salt.
Garnish with coriander cress, lemon juice, more salt, and Marmite butter.