Prepare the pudding, sauce and oil.
Put a portion of the pudding on the plate. NOTE: Pudding recipe uses a mini muffin tin. I've yet to have them pop out of the tin properly. If they fall apart, scoop out what sticks to the tin, and top with the part that did come out. Very little is visible.
Preheat your pan to very hot. Remove the little muscle from the scallops. Season the scallops with salt and pepper. Add oil to the hot pan and then add the scallops. Do not move them. Let them sit till they develop a nice sear. Turn once and cook till done. NOTE: Be carefull here as it is very easy to overcook a scallop. I like about 120 internal temp.
Place one serving of the pudding on the plate. Top that wih 1 tablespoon of the sauce, and then 1 scallop. Drizzle very little of the lemongrass oil on the plate and serve. Be careful with the oil as it is intensely flavored.