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Take the scallops out of the shell, and remove the orange coral. Wash the shells thoroughly, and set them to one side.
Make the marinade by putting yuzu paste into a deep saucer. Spoon the water over the yuzu paste, and use the back of a teaspoon to mix it together.
Place the scallops in the marinade for 10 minutes, turning them over half way through.
Next, bloom the dried wakame by putting it in a dish and covering it with warm water.
Make a dressing for the seaweed by mixing together the rice wine vinegar, sake, soy and caster sugar.
Heat the oil in a cast iron skillet. When it's just starting to smoke, put the scallops on the pan and cook for 2 minutes either side. Before you finish cooking, tip the remaining marinade over the scallops in the pan.
To serve, toss the seaweed in the dressing and divide it between 4 scallop shells. Place a scallop on each seaweed bed and garnish with the sesame seeds. Serve immediately.