Peel the pineapple and cut into thin slices. Sprinkle with sugar and caramelize with the burner (or under the grill).
Place on a plate, sprinkle with very finely diced chili, drizzle with argan oil and calamansi balsamic vinegar. Press the cleaned scallop into sumac on both sides and fry in clarified butter until short but crispy on both sides. Arrange on top of the pineapple and sprinkle with vanilla salt.