Combine Florida orange juice, white wine, rice vinegar, lemon juice, carrot, onion, celery, ginger, bay leaf and peppercorns in large pot. Bring to simmer and cook for 10 minutes.
While poaching liquid is cooking, prepare Florida Grapefruit Yuzu Sauce: Combine ¾ cup Florida grapefruit juice, ¾ cup white wine, 2 tsp grenadine, 2 Tbsp shallots and 1 Tbsp rice vinegar in small saucepot. Bring to simmer and reduce volume by ½. Add 1 tsp yuzu juice and 3 Tbsp butter while whisking sauce. Season with salt, to taste.
To poach scallops, add scallops to poaching liquid and simmer for 3-4 minutes. Remove with strainer and reserve warm.
To serve, place 3 Florida grapefruit segments in scallop shell. Place one scallop on each shell (or on plate if not using shells) and spoon some Florida Grapefruit Yuzu Sauce over scallop. Season scallops to taste with sea salt and shichimi spice.