Place the scallops in a bowl, pour over the cassis juice, cover and leave to steep in the fridge for approx. 30 mins.
In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the cucumber, mix, leave to infuse for approx. 5 mins., stir in the dill.
Remove the scallops from the marinade, pat dry, season. Heat the oil in a non-stick frying pan. Reduce the heat, fry the scallops for approx. 1 min. each side, serve with the cucumber salad.