Preheat a cleaned, oiled grill.
In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
Beverage: Veuve Clicquot Blanc de Blanc or DVX
Copyright 2000, Ming Tsai, All Rights Reserved