Ingredients

• 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

Directions

• 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.