Heat a large pan over medium-high heat and add the avocado oil. Add the shallots and garlic and cook on medium-high heat until soft and translucent but do not brown, about 5 minutes. Add the tomatoes, tomato paste, bay leaf, thyme, fish sauce, and coconut aminos. Bring to a boil then reduce heat to low and simmer for about an hour, stirring occasionally to prevent sticking, until the sauce is thick and reduced. You can transfer this to a container and refrigerate for a day or 2, if you prefer to make the sauce partly in advance.

If you made part of the sauce ahead of time, reheat it until boiling. Remove the bay leaf and thyme sprig. Transfer to a blender or food processor, add the truffle seasoning, and blend until completely smooth, adding the butter and cream gradually while blending. Adjust seasoning to taste with salt and pepper.

Preheat the oven to 350ºF. Set a large kettle of water to boil and place 4 silicon cupcake molds into a glass baking dish. Set aside.

Heat a large pan over medium-high heat and add the butter. Add the shallots and garlic and cook on medium-high heat until soft and translucent but do not brown, about 5 minutes. Add the mushrooms, bay leaf, and thyme. Add the salt and cook until the mushrooms release their liquid and little to no liquid remains, about 10 minutes. Set aside to cool.

Combine the egg, yolk, cream, and half and half in a blender and blend briefly until smooth. Stir in the cheese and mushroom mixture. Portion the mixture into the prepared silicon molds. Transfer the pan with the full molds onto a rack in the oven. Pour boiling water into the pan until it comes 2/3 the way up the sides of the molds. Bake for 30-40 minutes, or until just set. Remove Fromm the water bath and set aside to cool.

Heat a large pot of water to a boil. Season generously with salt. Add the Bok Choy and cook for 2-3 minutes, or until tender. Transfer to an ice water bath to cool (optional but helps maintain texture and color). Trim and discard the ends.

Just before serving, melt a tablespoon of butter and combine it with a tablespoon of chicken stock. Toss the bbok choy in the mixture and season to taste with salt.

Dry the scallops well (this is crucial for getting a good sear). Salt them just before adding to the pan and sear scallops in a cast iron pan over high heat. The pan should be almost smoking before you add the oil. Then cook on each side for about 1 minute, until golden.

Spoon about 1/4 cup of tomato sauce onto each plate, top with scallops. Serve with the vegetables and custard (turned out of the mold) along side.