Prepare the Dressing: In a small bowl or a mason jar, combine three tablespoons of olive oil, lemon juice, Dijon mustard, honey, salt, and pepper. Whisk or shake until thick and well combined.

Prep the Vegetables: Wash and dry the mixed greens thoroughly. Place them in a large salad bowl. Add the sliced radishes, halved cherry tomatoes, and avocado.

Dry the Scallops: Remove the tough side muscle from each scallop if attached. Pat the scallops dry with paper towels and season with salt and pepper.

Heat the Pan: Place a large skillet over high heat and add the remaining tablespoon of olive oil. Wait until the oil is shimmering.

Sear the Scallops: Carefully place the scallops in the hot pan. Do not move them for at least two minutes. Flip the scallops once, add butter, and spoon the foaming butter over them for another 60 to 90 seconds.

Assemble the Salad: While the scallops rest, drizzle the dressing over the greens and vegetables. Toss gently to coat. Divide the salad onto plates.

Final Touch: Top each plate with the warm scallops and serve immediately.