How to Make It
In a small bowl, whisk 3 tablespoons of the olive oil with the mirin, black beans, soy sauce, shallot, garlic, ginger, rice vinegar and orange zest. Season with salt and white pepper.
In a large nonstick skillet, heat 1/2 tablespoon of the olive oil until smoking. Season the scallops with salt and white pepper. Add 8 of the scallops to the skillet and cook over high heat until well browned but still slightly translucent in the center, about 2 minutes per side. Transfer to a plate, keep warm and repeat with the remaining oil and scallops.
Divide the nori strips among 4 dinner plates and top each portion with 4 scallops. Spoon the vinaigrette over the scallops, garnish with the cilantro and serve at once.