Marinated Scallop and Lime Crème Fraîche Pearl with Wasabi Flowers

• 1 Tahitian Lime
• 100 g (3½ oz) Crème Fraîche

To make the lime crème fraîche, finely zest the lime using a microplane. Wrap the zest in a small purse of muslin cloth and tie the neck of the purse tightly with kitchen string. Blanch the zest in boiling water for 30 seconds, then refresh in iced water. Gently squeeze the muslin to remove excess water. Remove the zest from the muslin. Place the crème fraîche in a bowl and add