Peel and core the pineapple and cut roughly into 1 cm cubes. Peel the onions and chop finely. Place the pineapple cubes in a sauté pan with the chopped onions, turmeric, sugar, the peppercorn parcel and 5 cl water. Stew on a low heat, stirring occasionally.
Briefly dry fry the star anise in a non-stick pan and leave to cool. Crush the three others and place in a small saucepan with the vinegars. Reduce by two thirds on a low heat. Strain and set aside. Grind the three dry fried star anise to a powder and put through a fine sieve. Mix with 1 tsp of salt and set aside.
Dry the scallops with kitchen roll, toss in olive oil and sear in a hot non-stick frying pan. Brown for two minutes on each side. Arrange a spoonful of pineapple on a plate, with a ribbon of the vinegar reduction and the three scallops. Sprinkle with the star anise salt.
