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Scallops, Cabbage & Kombu Dashi
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David Heimer

David Heimer

Scallops, Cabbage & Kombu Dashi

4h 45m

Scallops sashimi with sautéed cabbage, kombu dashi, lemon, and tarragon oil! This is an extremely delicate recipe, perfect for serving as an appetizer at a dinner party or whenever you feel like impressing your friends.

The combination of flavors in this dish pair perfectly with refreshing cocktails such as martinis, white wine spritzers, and cucumber coolers. All this freshness makes it perfect for a summer night hangout!

Want to make your own lemon and tarragon oils? Find their recipes here on CREME!

  • Trim and finely slice 1 stalk of lemongrass

    Step 0
  • Add 50 ml of white wine vinegar and 50 ml of mirin to a small saucepan

    Step 1
  • 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

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

    Step 3
  • 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

    Step 4
  • 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

    Step 5
  • Cut out the ligament and visceral mass, which are the darker parts, of each membrane

    Step 6
  • Wash the membranes and place them in a bowl filled with cold water

    Step 7
  • 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

    Step 8
  • Zest 1 Amalfi lemon and 1 orange

    Step 9
  • Cut both fruits in half

    Step 10
  • Juice both fruits in the same recipient

    Step 11
  • Combine 100 ml of soy sauce, the citrus juice and the zests in a small pan

    Step 12
  • Strain and store in the refrigerator. The ponzu sauce is ready

    Step 13
  • Add ½ cup of katsuobushi and mix. Remove from the stove and let it completely cool down at room temperature

    Step 14
  • Strain the liquid into a jar. The scallop kombu dashi is ready

    Step 15
  • Halve and thinly slice 1 small pointy cabbage

    Step 16
  • Prepare an ice bath

    Step 17
  • Gently remove the scallop from the shell using a spatula. Dip it in the ice bath to remove any additional film

    Step 18
  • Pat dry the scallops and thinly slice them. Line them on a board

    Step 19
  • 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

    Step 20
  • 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

    Step 21
  • Place 1 tbsp of the sautéed cabbage on 4 scallop shell bottoms

    Step 22
  • Add 1 sliced scallop, arranged in circles. Cover with 3 tbsp of the ponzu kombu dashi mixture

    Step 23
  • Drizzle lemon oil and tarragon oil to taste over each scallop

    Step 24
  • Sprinkle flaky salt to taste and cover the scallops with their upper shells

    Step 25
  • The scallops, cabbage & kombu dashi are ready! Enjoy!

    Step 26

Yield 4 unit

  • Pointy Cabbage

    small Pointy Cabbage

    1
  • Tarragon Oil

    Tarragon Oil

    to taste
  • Lemon Oil

    Lemon Oil

    1 tbsp
  • Lemon Oil

    Lemon Oil

    to taste
  • Flaky Salt

    Flaky Salt

    to taste
  • Salt

    Salt

    to taste

Ponzu Sauce

  • Lemon

    Amalfi Lemon

    1
  • Katsuobushi

    Katsuobushi

    4 g
  • Orange

    Orange

    1
  • Kombu Seaweed

    Kombu Seaweed

    1 leaves
  • Mirin

    Mirin

    50 ml
  • Lemongrass

    Lemongrass

    1 stalk
  • White Wine Vinegar

    White Wine Vinegar

    50 ml
  • Soy Sauce

    Soy Sauce

    100 ml

Scallop Kombu Dashi

  • Scallop

    Scallop

    4
  • Kombu Seaweed

    Kombu Seaweed

    1 leaf
  • Katsuobushi

    Katsuobushi

    ½ cup
  • Water

    Water

    800 ml

Equipment

  • Fine Grater

    Fine Grater

  • Lemon Juicer

    Lemon Juicer

  • Fine Mesh Sieve

    Fine Mesh Sieve

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