Combine fresh oyster, dried scallop, potato, cultured cream, coconut honey vinegar, sugar, white peppercorn, and salt in saucepan, cook for about 5 minutes or until all flavors are combined, then transfer to blender and blend on high speed to very smooth puree, taste and adjust as needed, pass through chinois, then transfer to storage containers and reserve for service, hold in siphon with 2 charges at 65°C for service.