Raw Scallops, Kimchi-Style Cabbage and Gentleman’s Relish Mayonnaise

Fresh scallops served with homemade kimchi-style pickled cabbage and a savory anchovy-infused mayonnaise. A sophisticated Korean-inspired seafood appetizer.

Seafood Appetiser Scallops Fusion Kimchi

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

40.1g

per serving

160.2 g total

Fat

48.9g

per serving

195.4 g total

Protein

27.6g

per serving

110.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

CondimentsSauces

100

250

good-quality

42.5

Gentleman's Relish

or anchovy paste

Fruits

piece

Lime

finely grated zest

Lemon Juice

to taste

Liquids

Lime Juice

to taste

NutsSeeds

Sea Salt Flakes

for drawing out moisture and seasoning

piece

Star Anise

clove

Garlic

peeled and lightly crushed but kept whole

Chervil

freshly chopped

OilsFats

Coriander Oil

for garnish

Olive Oil

to taste

Seafood

piece

Scallop

fresh, cleaned, shucked, and cut into thin circles

250

Brown Shrimp

cooked

Vegetables

0.5

piece

White Cabbage

medium, cored and thinly sliced

Ginger

fresh root, peeled and thinly sliced

piece

Chili

red or green, thinly sliced

100

Seaweed

dried, rehydrated and chopped

Method

Boil sugar, vinegars, mirin, star anise, ginger, garlic, and salt until dissolved.

Plate cabbage with dots of mayonnaise, top with scallops, and drizzle with coriander oil.

Arrange sliced scallops on a tray and season with lime zest.

Dress cabbage mixture with olive oil, lemon, and lime juice.

Salt sliced cabbage in a colander for 2 hours, then rinse and squeeze dry.

Combine pickled cabbage with blanched chillies, chervil, seaweed, and shrimps.

Mix mayonnaise with anchovy paste and lemon juice to taste.

Pour hot brine over cabbage, cool, and refrigerate in a sterilised jar for 24 hours.