Place the pineapple cubes in a sauté pan with the chopped onions, Turmeric, sugar, the Black Peppercorn parcel and water. Stew on a low heat for 15-20 minutes stirring occasionally until the pineapple is softened.
Briefly dry fry three of 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 the 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.