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 ...