For the grits, fry the onion in the oil over a low-medium heat until softened but not browned. Add the butter and garlic and fry for 2-3 minutes. Add the turmeric and fry for 1 minute. Add the stock and grits and simmer, stirring continuously, for 30-40 minutes.
When the grits are almost cooked, bring the cream and a pinch of salt to the boil in a heavy-based saucepan. Pour on to the cooked grits, stir well, then remove from heat. Cover and leave to rest.
For the scallops, heat a little oil in a saucepan over a high heat. Cook the prawns for 2 minutes, then turn over, add a little butter and a squeeze of lemon juice and cook for 1-2 minutes more. Peel off the shells.
Toast the Chinese cabbage on a very hot, dry grill or frying pan until the edges are charred and leaf slightly wilted.
Remove the scallops from their shells and discard the roes. Season with salt and white pepper.
Heat a little oil in a pan over a high heat. Fry the scallops for 2-3 minutes. Turn them over, add a knob of butter and a squeeze of lemon juice to the pan, then cook for 2 minutes more.
To serve, spread the cooked grits on two plates. Scatter over the hominy, cooked scallops, prawns, charred cabbage, crispy pork jowl and radishes. Garnish with the herbs and flowers.