Remove the side-muscle from 12 dry sea scallops if you find any still attached. Season the scallops to taste with salt and pepper.
In a small bowl, toss 2 cup microgreens and 3 chopped radishes with 3 tablespoons miso and lime dressing and set aside.
Heat a cast-iron griddle or skillet over medium-high heat. Add 1 tablespoon olive oil and the scallops to the pan and cook until golden brown and seared on the outside and just opaque on the inside, about 2 minutes per side.
Divide the scallops among four plates and top each with a small mound of salad. Drizzle the scallops with additional dressing, if desired. Serve immediately.