Combine half a cup of water, Vegetable Base (1 package) and Jasmine Rice (1/4 cup) in a small saucepan, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes until tender.
In another pot, add Black Rice (2/3 cup), bring to a boil, reduce to a simmer, cover, and cook for thirty minutes until tender.
When rice is cooked, separately transfer both portions of rice to lined sheet pan, fluff, and cool to room temperature.
Peel Fresh Ginger (0.25 ounce), mince with Garlic (3 clove) and Shallot (1). Roughly chop the Fresh Cilantro (0.25 ounce), discarding the stems, and set aside. Slice Scallion (2) into long, thin bias cut, and hold until plating.
Cut Yellow Bell Pepper (1) in half and discard stem, seeds, and pith. Slice pepper into thin slices and set aside. Cut Red Bell Pepper (1) in half, discard stems, seeds, and pith. Slice pepper into thin slices lengthwise and then across to make small diced pieces.
Slice Corn (1 ear) off the cob and set aside. In a medium saute pan, heat a teaspoon of oil over medium high heat. Add corn, red pepper and Salt (1/4 teaspoon). Cook for five minutes, stirring frequently until crisp. Add juice from Lime (2). Remove from heat.
In a small bowl, mix half of the Sriracha (1 tablespoon) with Mayonnaise (2 tablespoon). Set aside.
Once the rice is completely cool, transfer to a large bowl and add the cooked corn, red pepper, cilantro, and sriracha mayo. Stir until well combined and hold until plating.
In a small saute pan, heat one tablespoon of oil over medium high heat. Add garlic, shallots, and ginger. Saute for three minutes.
Add Tamari Soy Sauce (1/4 cup), Hoisin Sauce (3 tablespoon), remaining Sriracha (1 tablespoon) and Granulated Sugar (2 tablespoon). Cook for four minutes or until sauce thickens. Remove from heat and add a third of the Butter (4 tablespoon). Strain sauce through a fine strainer into a small bowl. Discard solids.
Rinse and dry medium saute pan used for corn. Heat over medium high heat with one tablespoon of oil. Add Cherry Tomato (5 ounce) with Salt (1/4 teaspoon), Ground Black Pepper (1/4 teaspoon) and cook for three minutes or until they blister. Remove from heat.
In the same pan, over medium heat, add one teaspoon of oil and saute Sugar Snap Peas (3 ounce) for two minutes.
Add yellow bell peppers, half of the remaining butter, Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Cook for two minutes. Remove from heat and hold until plating.
Pat dry Jumbo Scallops (6) with paper towels. Remove small muscle on the side of the scallops, if attached, and discard. Season scallops with Salt (1/2 teaspoon) on both sides.
Heat a large saute pan over high heat with one teaspoon of oil. Once pan is smoking hot, add each scallops one at a time. Cook for two to three minutes on one side undisturbed to create a golden sear.
Add remaining butter and turn scallops over. Cook only one minute on the second side. Using a spoon, baste scallops with butter. Remove from heat and hold until plating.
Place three small scoops of rice on two plates. Lay three scallops on top of the rice and drizzle sauce over and around the dish on each serving. Place yellow bell pepper, snap peas, and cherry tomatoes around the plate. Garnish with green onions.