"BBQ" scallop, coconut milk, lemongrass, ginger beads, arame

From x-mas dinner

Coconut milk and lemongrass infusion: Sweat onion and garlic in oil, then add the coconut milk. Hold just below the simmer, adding lemon grass. Season with tomato puree, soy sauce, and powdered ginger. Pass and reserve.

Ginger beads: Bring water, sugar, and roughly chopped ginger to a boil. Cool and shear in sodium alginate. Make spheres in a calcium chloride bath and reserve.

Arame: Revive dried arame in water. Dress with rice vinegar, mirin and honey. Reserve.

Scallop and assembly: Make a rub from smoked pimenton, cayenne, coriander, sumac, salt, and flour. Coat the scallops in the rub, sear, then baste with butter and garlic. Garnish with reserved components.