In a medium bowl, whisk together the coconut milk, lime juice, grated ginger, and the seeds from the vanilla bean. Reserve the empty pod for the sauce.

Pat the scallops dry with paper towels. Submerge them in the coconut marinade and refrigerate for 15-20 minutes. Do not exceed 20 minutes as the lime will begin to 'cook' the seafood.

While the scallops marinate, place the passion fruit pulp, honey, and the empty vanilla pod in a small saucepan over medium-low heat.

Simmer gently for 5-7 minutes until the liquid has reduced by half and becomes syrupy. Strain through a fine-mesh sieve to remove seeds and the pod. Set aside.

Preheat your grill or grill pan to high heat. Lightly oil the grates to prevent sticking.

Thread three scallops onto each soaked bamboo skewer. Season very lightly with a pinch of sea salt.

Place the skewers on the grill. Sear for 2 minutes per side until charred grill marks appear but the center remains slightly translucent.

Arrange the skewers on a serving platter. Drizzle the warm passion fruit reduction over the scallops.

Garnish with toasted coconut flakes and micro-cilantro. Serve immediately while hot.