Ingredients

6 plump sea scallops
3 umeboshi (pickled plums, preferably from the Kii peninsula)
2 tablespoons olive oil
1/2 teaspoon balsamic vinegar
1 tablespoon grapeseed oil
3 shiso leaves, thinly shredded

Instructions

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.

Heat grapeseed oil in a sauté pan (do not use nonstick) over medium-high heat, add scallops, and sear for about 3 minutes, until brown and caramelized. Flip the scallops over, and sear the other side 2 minutes, until brown. The inside should be barely cooked.

Transfer the seared scallops one at a time to the bowl with the umeboshi wash, and toss until coated. To serve, place one scallop in the center of a small dish, and top with shisho leaves.

(Published 2004)