In a large wok or skillet over medium-high heat, warm the oil. Add the carrots and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the ginger and garlic and cook, stirring often, 3 minutes longer.

Meanwhile, mix together the tamari, vinegar, 1 tablespoon water, and the chili paste. Set aside.

When the carrots are ready, add the scallops and the white parts of the green onions and cook, stirring occasionally, until the scallops are just cooked through, 2 minutes. Add the kimchi and stir until heated through, 2 minutes.

Whisk the tamari mixture and add it to the wok. Add the rice, mix, and cook until heated through, 1 to 2 minutes. Toss to combine and warm. Distribute to dinner plates and garnish with the remaining green onions.

Set the oven rack in the middle position and preheat the oven to 425°F. Prick the sweet potato with a fork and bake in a small baking dish until tender when pierced with a knife, about 1 hour. Keep warm.

Meanwhile, pat the scallops dry and season with salt and pepper. In a large sauté pan over medium-high heat, warm the oil until shimmering, then add the scallops in one layer. Cook, undisturbed, for 2 minutes. Flip the scallops, add 2 tablespoons of the butter and the onion, then swirl the pan occasionally, letting the butter and onion get golden brown with a nutty aroma, about 2 minutes. Remove the scallops and keep warm. To the pan, add the vinegar and 3 tablespoons of the orange juice. Let it bubble and reduce to a semi-thick sauce, 1 to 2 minutes. Add the currants, spinach, and a generous pinch of salt and pepper and toss to coat. When the spinach starts to wilt, after about 1 minute, remove it the pan from the heat and keep warm.

Working quickly, peel the sweet potato and discard the skin. In a bowl, roughly mash the sweet potato with the orange zest, a pinch of salt, the remaining 1 tablespoon butter, and the remaining 1 tablespoon orange juice.

Divide the sweet potato mash between 2 plates, top each with half of the wilted spinach mixture and half of the scallops. Drizzle the pan juices over the scallops, season with salt and pepper, and serve.