Serve your smoked scallops appetizer as is with the lemon butter sauce, topped with fresh parsley, or add smoked scallops to fettuccine pesto pasta or your favorite salad recipe.

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.

George W. Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the ...