Sea Scallop, Lemon, Yuzu Zest, and Sea Salt

Thaw scallop, completely. Cut in half along its equator. Slice each half in the same fashion, but only cut 70 percent of the way through the scallop, to open it up. With a finger, dab wasabi inside scallop. Place a small amount of rice inside, using fingers to form the stuffed scallop into nigiri shape. Transfer nigiri to plate and squeeze a couple drops lemon juice on top. Zest yuzu with grater and brush zest from grater onto nigiri. Season with salt.