Scallops, Cabbage & Kombu Dashi

Trim and finely slice 1 stalk of lemongrass

Add 50 ml of white wine vinegar and 50 ml of mirin to a small saucepan

Add 1 small piece of kombu seaweed and the sliced lemongrass. Bring to a boil over medium-high heat for 30s. Remove from the heat

Add 4 g of katsuobushi and stir. Cover and let it sit for 2h to infuse and cool to room temperature

Rinse 4 scallops in clean water. Run a spatula as closely along the upper shell as possible. Pull the upper shell up to open it

Carefully run a spatula in between the abductor muscle and the scallop. Pull up the muscle and use a knife to finish removing all the scallop’s membrane. Save the scallops for other preparations

Cut out the ligament and visceral mass, which are the darker parts, of each membrane

Wash the membranes and place them in a bowl filled with cold water

Transfer the membranes to a pot. Add 800 ml of cold water and 1 5 cm x 5 cm kombu seaweed leaf. Cook over low heat for 2h until it starts to boil

Zest 1 Amalfi lemon and 1 orange

Cut both fruits in half

Juice both fruits in the same recipient

Combine 100 ml of soy sauce, the citrus juice and the zests in a small pan

Strain and store in the refrigerator. The ponzu sauce is ready

Add ½ cup of katsuobushi and mix. Remove from the stove and let it completely cool down at room temperature

Strain the liquid into a jar. The scallop kombu dashi is ready

Halve and thinly slice 1 small pointy cabbage

Prepare an ice bath

Gently remove the scallop from the shell using a spatula. Dip it in the ice bath to remove any additional film

Pat dry the scallops and thinly slice them. Line them on a board

Add 1 tbsp of lemon oil to a pan over medium heat. Add the cabbage, season with salt to taste, and mix it. Sautée until it starts to soften

Mix the Scallop Kombu Dashi with 2 tbsp of the Ponzu Sauce. Add 1 cup of this mixture to a pan over medium heat and bring it to a boil

Place 1 tbsp of the sautéed cabbage on 4 scallop shell bottoms

Add 1 sliced scallop, arranged in circles. Cover with 3 tbsp of the ponzu kombu dashi mixture

Drizzle lemon oil and tarragon oil to taste over each scallop

Sprinkle flaky salt to taste and cover the scallops with their upper shells

The scallops, cabbage & kombu dashi are ready! Enjoy!