Oysters with Japanese sauce

Ingredients

2	Egg yolks
1 tsp	Dijon mustard
1 ½	Rice wine vinegar
1 tsp	Sesame oil
½ cup	Canola oil
12	Oysters, in the half-shell (Main)
1 ½ tsp	Sesame seeds
3 Tbsp	Marinated wakame

Directions

1. Whisk the egg yolks, mustard and vinegar until light in colour. Add the sesame oil then slowly drizzle in the canola oil until a mayonnaise consistency is achieved. This can be prepared ahead and refrigerated.
2. Gently rinse the oysters in a bowl of cold water. Loosen the oysters from their shells with a sharp knife.
3. Place a spoonful of the sauce on each oyster and sprinkle with sesame seeds. Grill until the sauce has coloured. The oysters should not be cooked, just warmed. Top with the wakame.