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 ...

In the ultimate culinary mic drop, Rodney Fisher tells us that "Ume is actually a type of apricot." Regardless of the misnomer, ume continues to be referred to as plums, ume vinegar as plum ...

Remove from heat, stir in ume plum vinegar, top individual servings with toasted or hot sesame oil as desired and serve. Recipe from Clean Start by Terry Walters/Sterling Epicure, 2011.