There is something about the sweet richness of scallops that cries out for the tart fruitiness that umeboshi (pickled plums) deliver. It's good to marinate the scallops for a few hours in the marinade, but as little as 30 minutes will still give fantastic results. Don't try this with bay scallops--they emit too much moisture. Use large, meaty, sashimi-grade scallops. The lentil topping crisps up beautifully. (Proceeds support Japan. Recipe courtesy of Eric Gower.)