- 150ml/5½fl oz mirin or sweet rice wine
- 150g/5½oz caster sugar
- 1 tsp ground star anise
- 1 tsp ground ginger
- 1 x 440g can plums, drained, stones removed, chopped
- 4 scallops, with the roe trimmed off (they can be used in another recipe)
- 1 tbsp vegetable oil
- salt and freshly ground black pepper
- 1 sheet nori seaweed, chopped (available from some supermarkets and Asian grocers)
- 1 tbsp finely chopped fresh chives
- Place the mirin, sugar and spices into a pan and bring to the boil. Cook over a medium heat for 4-5 minutes, or until the mixture reaches a syrupy consistency, then add the chopped plums and remove from the heat. Mix well to evenly coat the plums in the sauce.
- Brush the scallops with the oil and season with salt and freshly ground black pepper. Heat a frying pan until smoking, then sear the scallops for about 30 seconds on both sides, or until golden-brown all over.
- To serve, spoon a little of the plum sauce into the bottom of four serving bowls and place a scallop on top of each bowl. Scatter over the nori pieces and chives.