Finely dice the sea scallops to 3 mm (⅛ inch). Dress the scallops in the white soy sauce and place on paper towel to dry.
Whip the crème fraîche to firm peaks. Lay some plastic wrap on the bench and cut it into 10 cm (4 inch) squares. Place a plastic wrap square over a shot glass then put a small dot (⅛ teaspoon) of crème fraîche in the centre. Next put ⅛ teaspoon of diced scallop on top. Gathering the plastic wrap corners together, squeeze the scallops and crème fraîche to form a tight ball. Twist the plastic tightly and place each ball in the refrigerator to set for 30 minutes (or 5 minutes in a blast freezer). Repeat the process until you have 8 balls. Using the same method with plastic wrap and shot glasses, place ½ teaspoon of eggwhite pearls in the centre of each piece of plastic. Spread out the eggwhite pearls to form a single layer roughly the size of an Australian 50-cent piece (about 3 cm or 1¼ inch diameter). Carefully unwrap the scallop and crème fraîche balls and place a ball in the middle of the eggwhite pearls. Gather up the corners of the plastic to form a pearl. Allow these pearls to set in the refrigerator until required.
Fold some sturdy aluminium foil into a long, V-shaped rest and sit it fold down in some rice to keep it steady, with the wider part of the V upright. This will act as a rack to hold your scallop pearl flowers in shape. Use a 2 cm (¾ inch) diameter round cutter to stamp out a cylinder from the daikon. Use a Japanese mandolin to slice the cylinders into 1 mm (1/32 inch) thin discs. You need 56 discs (7 discs for each of 8 flowers). Blanch these discs in boiling water for 10 seconds and refresh in iced water. Drain and pat the discs dry. Overlap 7 discs in a circular pattern—they will gradually form a point—making a small cone shape. Place these cones in the foil rest and set aside in the refrigerator until required.