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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.
Flip scallops and brown the second side. Transfer scallops to a platter and keep warm; repeat with the remaining oil and scallops.
Remove skillet from heat and add butter, swirling pan until melted.
Swirl in lemon juice and chives. Pour sauce over the scallops and garnish with radishes.