For the bacon-ginger scallops: 

Preheat the oven to 320 degrees F. Put the butter, 2 stalks of chopped lemongrass (the white part) and the ginger in a medium saucepan. Heat over low heat, stirring often, for 20 to 30 minutes, until the flavours have infused. Make sure the mixture does not boil! Once infused, remove the saucepan from the heat. Place the scallops in a small bowl. Pour the mixture over the scallops. Wrap a piece of bacon around each scallop and secure each with one of the lemongrass stalks. Set the scallops on a rimmed baking sheet, sprinkle with turmeric and place in the oven. Bake for 8 to 15 minutes, checking often, until the bacon is crispy. The cooking time will depend on the size of the scallops. Remove the lemongrass toothpicks before serving or face the wrath of your diners.

For the cauli rice:

Grate the cauliflower or use a food processor to pulse it to the right texture so that it resembles rice. Heat a large saute pan over medium heat and melt the butter. When the butter melts, add the riced cauliflower. Don't be afraid to crown the pan, as it will aid in the cooking process by creating a steamer effect. Caution: you don't want to brown the cauliflower. Cook it gently for 5 to 10 minutes, stirring and turning over often. A Dutch oven can make this process less messy, as it has high sides that help prevent the cauli rice from being tossed overboard. Once the cauliflower is cooked through, turn off the heat, add the oil and season with salt to taste.

Serve with the scallops and a romaine lettuce side salad that's topped with broccoli sprouts and sliced celery.