Begin by slicing the mushroom stems into 1-inch thick pieces. (You can discard the caps if you want. I used them, because even though they don't look like scallops, they still taste good!). Stir the water, soy sauce, garlic and dulse flakes, if using, together in a small bowl. Add the mushroom pieces. Soak for at least 1 hour, or up to 12 hours.

When the mushrooms are done soaking, remove them from the liquid and blot dry. Stir the paprika, pepper, oregano, thyme, salt and cayenne together in a small bowl. Coat the bottom of a medium skillet with oil and place it over medium heat. When the oil is hot, add the mushroom slices in an even layer and sprinkle the tops with about half of the spice mixture. Allow to cook for about 4 minutes, until lightly browned on the bottoms. Flip and sprinkle the other sides with the other half of the spice mixture. Cook about 4 minutes more, then flip once more to sear the spices on the bottoms. Remove the mushroom slices from the skillet and transfer to a paper towel-lined plate.

Whisk the grits, water, and milk together in a medium saucepan, and place over high heat. Bring to a boil, lower heat and allow to simmer until thick and creamy, about 15 to 20 minutes, stirring occasionally and adding more water or milk if it becomes too thick and starts to sputter. Remove from heat and season with salt to taste.

While the grits cook, coat the bottom of a medium skillet with oil and place over medium heat. When the oil is hot, add the garlic and cook until very fragrant, about 1 minute. Add the tomatoes and chard, and bring to a simmer. Allow to cook until the chard is wilted, about 5 minutes. Season with hot sauce and salt to taste.

Divide the grits among 4 bowls, then top with the chard mixture and scallops. Sprinkle with chives. Serve.