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Using a couple of paper towels, pat dry the scallops.
Heat a cast iron pan until just starting to smoke. Once smoking, add 3 tbsp of vegetable oil.
Once the oil starts to shimmer, place the 12 scallops into the pan, one face down. Sear for 90-120 seconds, and then check the coloring on the bottom of the scallops. If the scallop is not golden brown, cook 30-60 seconds more until well browned.
Once the scallops are well seared on one side, flip over and sear for 90-120 seconds on the other face, until both sides are a beautiful golden brown.
Turn off the heat. Add butter, soy sauce, and mirin, and toss scallops quickly to coat. Remove scallops and sauce from heat immediately after scallops are coated. Be cautious when adding mirin to a cast iron pan.
Top a bowl of piping hot rice with the scallops, spoon over sauce, and add finely chopped scallions. Serve immediately.