Dry the scallops then coat them in olive oil and season with salt and pepper. Heat a pan on medium high heat and add olive oil to coat the bottom of the pan. When the pan is hot, place the scallops in the pan. There should be a loud sizzle to indicate that they are searing.Wait until the scallops release themselves from the pan. They will slightly stick to the pan if the pan is not hot enough or they are not yet cooked enough. Once they release and there is some browning on the bottom, flip them over and allow them to sear equally on the other side.
Grab the rosemary sticks about an inch and a half from the top, and pull downward to release the plant material below your fingers. Thread the stick through the center of three scallops to skewer them. Place the scallop on the hot grilling surface at a 45 degree angle to the grill marks.
Allow the scallops to cook until they release and brown on both sides.
Mix mashed potatoes with truffle oil and crab claw meat. Pile the mashed potato mixture on the center of a large plate. Stack two rosemary skewered truffles on top of the potatoes.
Mix some ground stone or brown mustard with honey to make your own honey mustard. Drizzle the mixture over the scallops and potatoes. Garnish with parsnip crisps and daikon.