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.