For the Tequila Ponzu: Flame 1/4 cup plus 3 tablespoons of the tequila in a small pot. Once the flame is out, mix with the ponzu sauce and the remaining 1 tablespoon of tequila.
Break the kombu into four equal pieces.
Combine the ponzu mixture, 1 cup of the mirin, the red pepper flakes, and one piece of the kombu in a small pot and bring to a simmer. Reduce by two-thirds, strain, and cool.
In a nonreactive container mix together 1/4 cup of the mirin ponzu reduction, the remaining 1/4 cup of mirin, two pieces of the kombu (the other piece can be reserved for another use), the soy sauce, rice wine vinegar, sake, and yuzu.
For the chipotle aioli: In a nonreactive container mix all of the ingredients together well.
To serve: Slice each scallop lengthwise into thirds.
On each serving plate, preferably rectangular, arrange 5 pieces of scallop side-by-side and gently sear with a blowtorch. Place one slice each of serrano and radish and a small dollop of the aioli on each piece of scallop. Pour 3 tablespoons of the tequila ponzu on each plate and garnish with the sprouts and sesame seeds.
Note on making chipotle puree: Press canned chipotles in adobe through a fine-mesh strainer to remove the seeds.
