Roasted New Jersey Diver Scallop Kohlrabi Purée & Iwa Nori

While we were developing dishes for Ko, Tosi and I were making nori puffs and dashi puffs and foams with a hydro-colloid called methylcellulose f50—Dave Arnold gave us a big batch. During one of my many accidents with f50, while trying to make a foam, I learnt that if you add too little f50 to a certain amount of liquid, it becomes very unstable—that the foam pops and vanishes, like the way waves lapping at the