Peel and finely chop the ginger. Wash, halve and stone the plums. Cut the flesh into small cubes. Bring rice wine, 100 ml water, cinnamon, aniseed, ginger and sugar to the boil and simmer for about 5 minutes.
Add the plums and simmer for another 10-12 minutes, stirring occasionally.
Sort the spinach, wash and drain well. Peel and finely dice the shallot. Heat butter in a pan. Sauté the shallot for 1-2 minutes. Add the spinach and steam for about 2 minutes.
Season spinach with salt, pepper and nutmeg and keep warm.
Wash the scallops and dab them dry. Heat the oil in a frying pan. Fry the scallops in the oil all around for about 3 minutes. Remove and season with salt and pepper.
Season plum sauce with salt and pepper. Arrange some spinach and 3 scallops in a mussel shell and drizzle with plum sauce. Serve immediately.