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I roasted a small whole wild sea bass last week which I served with some Norfolk samphire (which I washed and washed and washed) and cooked in a couple of inches of plain water for about 8 mins. After straining I served it with a little butter, squeeze of lemon juice and some freshly ground pink and black peppercorns. Nothing else was needed. I don't think that the rocket and/or parmiagiano would complement the scallops and samphire. Perhaps a confusion of flavours there but we all have different tastes. Good luck.

The combination of samphire and parmigiano may be a little salty. I think I would leave out the parmigiano and add some fruit such as pink grapefruit, or nuts such as pinenuts, walnuts or macadamia.