Pat the scallops very dry with paper towels. Remove the small side muscle if still attached. Season both sides lightly with kosher salt and black pepper. If using flour for extra crust, lightly dredge each scallop in the flour and shake off excess.

Heat pan

Place a large stainless-steel or cast-iron skillet over medium-high heat. Add the neutral oil and heat until shimmering and just beginning to smoke (about 2–3 minutes).

Sear scallops

Add scallops to the pan in a single layer leaving space between them (work in two batches if necessary). Cook undisturbed for 1.5–2 minutes, until a deep golden crust forms. Flip and add the butter. Spoon the melted butter over the scallops for another 1–1.5 minutes until cooked through and slightly firm to the touch (internal center opaque). Remove to a warm plate and keep warm.

Sesame Seaweed Salad

If using dried wakame, rehydrate according to package instructions, drain well and squeeze out excess water. Combine wakame, sesame oil, rice vinegar, soy sauce, mirin, toasted sesame seeds, sliced scallion and red pepper flakes in a bowl. Toss gently and adjust seasoning with salt or additional rice vinegar if needed. Chill briefly while preparing scallops so flavors meld.

Spicy Thai Chili Aioli

In a small bowl, whisk together mayonnaise, Thai sweet chili sauce, Sriracha, lime juice, fish sauce (if using) and minced garlic until smooth. Taste and adjust heat or acidity. Refrigerate until ready to plate.

Sweet Soy Ginger Sauce

In a small saucepan over low heat combine soy sauce, mirin, brown sugar, grated ginger, minced garlic and sesame oil. Stir to dissolve sugar. Mix the cornstarch with 1 tablespoon water to make a slurry, then whisk into the sauce. Bring to a gentle simmer and cook 1–2 minutes until slightly thickened. Remove from heat and let cool slightly.

Plating

Spoon a small pool (about 1–2 tbs) of the sweet soy ginger sauce onto each serving plate where the scallops will sit.

Place about 2 tablespoons of the sesame seaweed salad alongside the sauce pool on each plate.

Arrange 3 scallops per plate on top of the sauce, spacing them neatly. Drizzle or dot about 1 teaspoon of the spicy Thai chili aioli beside or on top of each scallop for color and heat.

Garnish with microgreens or cilantro, a few thin cucumber/daikon slices if using, and a lemon or lime wedge. Serve immediately while scallops are hot.