Scallops were the worst kind of seafood anyone had ever created, I thought — they looked and tasted like stale marshmallows dipped in fish oil. I vowed to never eat them again. Want more great food ...

Take care not to over-cook them: serve as soon as they are firm and opaque. You’ll need about four to five king scallops per person for a main meal or about a dozen queen scallops.

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.