The preparation of this dish is quite easy, but I usually substitute fresh scallops for oysters ... and which, for this recipe, you can just mix in citrus zest and juice. I love the traditional ...

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.

like my Pan Seared Japanese Style Scallops! Utilizing my own style for this recipe, I incorporate elements from my proven Dynamite Seafood Shrimp and Seared Scallops with Spicy Mayo dishes to ...

Scallops are easy to prepare ... add a good pinch of shredded nori (Japanese dried seaweed). If you can't find shichimi togarashi (Japanese seven spice powder), use toasted sesame seeds and ...