
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
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!
Yield 4 unit
small Pointy Cabbage
1Tarragon Oil
to tasteLemon Oil
1 tbspLemon Oil
to tasteFlaky Salt
to tasteSalt
to taste
Ponzu Sauce
Amalfi Lemon
1Katsuobushi
4 gOrange
1Kombu Seaweed
1 leavesMirin
50 mlLemongrass
1 stalkWhite Wine Vinegar
50 mlSoy Sauce
100 ml
Scallop Kombu Dashi
Scallop
4Kombu Seaweed
1 leafKatsuobushi
½ cupWater
800 ml
Equipment
Fine Grater
Lemon Juicer
Fine Mesh Sieve