Jasper White has adapted this Japanese-inspired treatment from his own book, Jasper White’s Cooking from New England, and serves it at his Boston waterfront restaurant. This is an appetizer.
Mix the wasabi powder with a pinch of sugar, a few drops of the rice wine vinegar, and enough water to make it the consistency of wet sand. Peel the ginger and cut into julienne strips as fine as possible. Simmer 2 minutes in enough water to cover. Flavor the water with rice wine vinegar and a few drops of grenadine. Cool and keep in liquid. Open the scallops (as directed above) and place on the half shell on crushed ice. Put a few pieces of ginger on each scallop and top with a very small dab of wasabi.