I am a pickle girl through and through. Pickle chips, tubs of kimchi, salty kalamata olives, tangy pickled mustard greens, fermented fish — if it’s pickled, I’ll probably love it. Which ...

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 ...