In a large bowl add the scallops. Fill with water, drain. Repeat until the water is no longer milky. Drain the water off, leave the scallops in the bowl.
Sprinkle with salt and cover with beer. Refrigerate for 2 to 12 hours. Rinse and drain. Add to a stack of paper towels to fully dry the scallops.
Combine all the salsa ingredients in a bowl, chill until ready to use.
Preheat a grill (or grill pan) to medium high.
Stir together the butter and the beer. Brush the scallops liberally.
Place on the grill (or grill pan), brush again with butter. Flip when grill marks appear, cook on the other side until grill marks appear.
Serve topped with cherry salsa.