Place half the bunch fresh cilantro (leaves and stalks) in a saucepan with the vegetable oil and set over medium heat. Heat gently 5 minutes, without boiling, until the cilantro wilts. Remove from the heat and cool.
Transfer the cilantro and oil to a food processor or blender and process until smooth. Strain through a fine sieve and set aside.
Arrange slices of scallop on individual serving plates. (Don’t worry if you have to overlap them slightly.) Dust the scallops with a pinch of salt and squeeze half a lime over each plate.
Sprinkle with the pomegranate seeds and chopped chiles and drizzle with a few drops of pisco and cilantro oil. Garnish with torn cilantro leaves from the remaining half bunch and serve immediately.