Sake Lees-cured Diver Scallops, Sauerkraut, and Cabbage Ice

Adapted by
April 2013
Yield: 60 servings


Fermented Cabbage
1 head savoy cabbage
1 liter water
100 grams salt
50 grams sugar
Sake Lees Vinaigrette
500 grams white wine
400 grams Chardonnay vinegar
100 grams water
320 grams sake lees
80 grams Dijon mustard
60 diver scallop
Cabbage Ice
2 kilograms grams cabbage juice
200 grams Chardonnay vinegar
10 drops green food coloring
80 grams sugar
40 grams salt
40 grams gelatin, bloomed
8 grams xanthan gum
To Assemble and Serve
fleur de sel
Arbequina olive oil


For the Fermented Cabbage:
Peel cabbage down to the heart and julienne. In a large bowl, combine water, salt, and sugar to dissolve. Place cabbage in a jar and pour brine over cabbage to cover. Leave at room temperature for 1 week; then strain.

For the Sake Lees Vinaigrette:
In a blender, combine the white wine, vinegar, water, sake lees, and mustard and emulsify.

For the Scallops:
In a non-reactive container, cover scallops in Sake Lees Vinaigrette. Cure scallops for 6 hours in the refrigerator. Rinse and pat dry.

For the Cabbage Ice:
In a large container, combine the cabbage juice, vinegar, and food coloring. Weigh the mixture and pour half into a pot. Add sugar and salt to the pot and heat to 180°F. Whisk in gelatin and xanthan gum until fully incorporated. Add warm liquid back into remaining room temperature liquid. Once incorporated, pour onto a frozen tray lined with acetate. Spread evenly and freeze. Break ice to portion.

To Assemble and Serve: Arrange Scallops into a compact pile at the top right corner of the plate. Season with fleur de sel and olive oil. Arrange Fermented Cabbage on top of Scallops. Stick in shards of Cabbage Ice to give the dish height. Place herbs whimsically around the ice.