Seared Scallops with Ponzu

Instructions

1. Prepare the scallops
   Thoroughly pat dry the scallops with paper towels. This is crucial for achieving a good sear. Season both sides with salt and pepper. Let them sit at room temperature for 5 minutes before cooking.
2. Make the ponzu mixture
   In a small bowl, combine the ponzu sauce, mirin, and grated ginger. Stir well and set aside.
3. Sear the scallops
   Heat a large, heavy-bottomed skillet (preferably cast iron) over high heat until very hot. Add the vegetable oil. When the oil is shimmering but not smoking, carefully add the scallops, making sure they're not touching each other. Sear for 1.5-2 minutes without moving them until a golden brown crust forms on the bottom.
4. Finish cooking
   Add the butter to the pan and flip the scallops. Cook for another 1-1.5 minutes until the second side is golden and the scallops are just cooked through but still translucent in the center. They should feel slightly firm but with some give when pressed. Remove from the heat immediately to avoid overcooking.
5. Plate and garnish
   Transfer the scallops to serving plates. Drizzle with the ponzu mixture, and sprinkle with sliced scallions, sesame seeds, and chopped cilantro. Garnish with radish slices. Serve immediately while hot.