I seasoned the scallops with salt and pepper and seared them in a combination of sesame and grape seed oils on high heat. I cooked them for about 3 minutes on one side, flipped them and cooked them for an additional 2 minutes on the other.
I cooked the purple potatoes in chicken stock and pureed them with butter, cream and rice wine vinegar. Purple potatoes are very starchy and can get "gummy" when pureed, which is why I added the cream and whipped it for a few minutes. This gave the puree a very light and fluffy texture.
I made the sauce by cooking soy sauce with ginger, onion, garlic and Schezuan peppercorns til it reached the point of a thin glaze.
For the powder, I dehydrated carrot and ginger which was left over from making juice. Once it was completely dry and crumbly I ground it into a fine powder with a coffee grinder. And I garnished with some micro greens.