Peel the pomelo, strip the skin, and place flesh quarters in a sealable bag.
Blanch the skin in boiling water for one minute, then refresh in cold water four times.
Simmer skin with 150ml water, sugar, and lime juice for 20 minutes until syrupy, then cool.
Cook the bag of pomelo in boiling water for one minute, then chill in iced water.
Separate 50g of pomelo pearls and mix with yuzu juice and 50ml olive oil.
Melt sugar into caramel, whisk in cream, butter, miso, and lime juice, then sieve and cool.
Stamp sliced kohlrabi into circles using a biscuit cutter.
Whisk mustard, vinegar, and 3 tbsp oil, then add kohlrabi circles to marinate.
Mix mackerel, shallot, lemon, crème fraîche, dill, and capers and chill for one hour.
Sear scallops in butter for 45 seconds per side and let rest.
Place tartare on half of each kohlrabi disc and fold over.
Plate miso tar in the center, topped with scallops and tartare-filled kohlrabi.
Garnish with marinated pomelo pearls, candied skin, and radish cress.