Step 1

Pat scallops dry and sprinkle on both sides with salt and coriander. Heat 1 tablespoon of the oil in a large heavy skillet over high heat; when very hot, add half the scallops with a flat-side down. Cook until bottoms are browned, 2 to 3 minutes.

Step 2

Flip scallops and brown the second side. Transfer scallops to a platter and keep warm; repeat with the remaining oil and scallops.

Step 3

Remove skillet from heat and add butter, swirling pan until melted.

Step 4

Swirl in lemon juice and chives. Pour sauce over the scallops and garnish with radishes.