News / 'Member s mark wild caught japanese hokkaido sea scallops frozen 10 20 ct per pound 1 5 lbs ' News ePHOTOzine brings you a daily round up of all the latest photography news including camera ...

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.