Combine ingredients and let sit overnight.
Season two 10/20 scallops with salt and sear at a high temperature until just cooked and reserve.
Roast sliced shiitake mushrooms in olive oil and butter in a pan. Add sprig of thyme and deglaze with soy sauce. In a pan over medium heat, wilt a handful of torn mustard greens with olive oil and butter.
Compress cubed watermelon with simple syrup, adding a pinch of cayenne and smoked paprika. Arrange compressed watermelon and wilted greens. Place scallops near or on the watermelon and top with shiitakes and finish with a spooned watermelon ponzu and a touch of olive oil.
Recipe by Ryan McCaskey, Acadia, Chicago, IL