In saucepan over medium heat, caramelize scallops in butter until deep golden brown and very fragrant, then deglaze with coconut water, season with palm sugar and fish sauce, reduce 10–15 minutes over low heat to soften scallops.

In blender, add 3pc egg yolk, begin blending over low speed, then stream in hot cooking liquid, increase speed to begin emulsion, then gradually add all other ingredients while hot to form stable emulsion.

Taste and adjust as needed.