Scallops and Marinade:
To marinate scallops: Combine wine, soy sauce, sesame oil, scallions, ginger, cilantro and sugar in a large Pyrex pie plate. Whisk well to combine. Add scallops and turn to coat well with marinade. Cover dish with plastic, and refrigerate, turning several times, for 1 1/2 to 3 hours.
To make smoking mixture: Line a wok with heavy foil; also line inside of wok's cover. Combine brown sugar, anise and tea leaves in wok. Place a rack or steaming basket about 3 inches above steaming mixture. Rearrange scallops in a singlelayer. Place pie plate on rack; cover wok. If it does not have a lid, cover tightly with heavy-duty foil. Cook over high heat until you can smell smoke, 2 to 3 minutes. Reduce heat to medium and cook for 10 minutes. Turn off heat and let scallops rest, still covered, for 5 minutes.
Meanwhile, make sauce: In a medium bowl, combine mustards and blend well. Whisk in sour cream, then yogurt, Worchestershire and white pepper. Chill until needed. Sauce will keep, covered and refrigerated, for up to 1 week. Carefully transfer scallops to a clean plate. Toss with sesame oil. Chill for several hours. Serve cold, with sauce. Serves 6-8.
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From Cooking Under Cover, by Linda & Fred Griffith.