Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...
Sprinkle the breadcrumbs over the scallop mixture. Bake in the hot oven for 18-20 minutes until golden-brown and bubbling. (The scallops should have turned opaque, but remain sweet and tender.) ...
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.