Now we’re getting exotic, and while I tend to prefer the simplest preparations for bay scallops, I can see the appeal of these decisive flavors being used to help showcase the purity of flavor scallops bring to the dish. I would tread lightly here, especially with the ginger, but this does sound like a delicious and slightly exotic dish.
Accordingly it should be paired with a slightly exotic wine, one that can stand up to the savory umami flavors introduced by ingredients like sesame oil and hoisin while handling the pungency of ginger. It’s a tough call, and while reaching for an off-dry Riesling or a Gewürztraminer might be an impulse, a dry Gewürztraminer being a very apt impulse after a moment's reflection, I still would opt for something a little different. In fact, a Pinot Grigio that has seen some skin contact, almost a rose in fact, would be my first choice. It has a bit of spice and a savoriness extracted from the skins, but retains the general delicacy Pinot Grigio is known for. Try either of these great options.