Pat the scallops dry with paper towels, and let them sit at room temperature for about 15 minutes.

In a medium bowl, mix together the cucumber, avocado, radishes, scallions, snap peas, lemon zest, lemon juice, and a drizzle of olive oil. Toss and season with salt and pepper.

Heat olive oil in a skillet over medium-high heat until shimmering.

Carefully add the scallops without overcrowding; sear for about 2 minutes until golden brown, then flip and cook for another 1-2 minutes until opaque.

On a serving plate, spread a generous layer of mascarpone cheese. Arrange the seared scallops on top, followed by spoonfuls of the cucumber salad.

Finish with a sprinkle of fresh dill, a dash of black pepper, and a pinch of flaky sea salt.