Broiled scallops and avocado topped with fresh herbs
To make the dressing, in a bowl, combine the mashed 2 sweet umeboshi plums, 2 tablespoons of ponzu sauce. Whisk in 2 tablespoon sesame oil.
Slice 4 – 5 fresh scallops crosswise into half (broil if desired).
Cut peeled and deseeded avocados into bite-size.
Place the scallops on a plate and arrange avocados over them.
Drizzle plum dressing and sprinkle with desired herbs such as Japanese gingers and shiso leaves in thin stripes (soak in water) and chopped green onions on top.