Cabbage roll style scallops

See another recipe for how to boil cabbage. Wipe off the water from the scallops and sprinkle salt and white pepper on both sides.

Put olive oil and unsalted butter in a frying pan and heat it, then add scallops and saute. Turn it over and lightly cook it on both sides. A guideline is about 1 minute to keep the inside fresh.

Cut the cabbage into half the size and thoroughly wipe off the water with kitchen paper. Add scallops and roll them, line them up in a steamer with the bounds down and steam them for about 10 minutes.

Make shallot sauce.
Slice the shallots into thin slices, place them in a pot with the vermouth and vegetable soup, and simmer over high heat. Approximately 10 minutes until the water is gone.

Add fresh cream, unsalted butter, salt and lemon juice and melt the butter thoroughly. Once everything has blended, remove from the heat and strain it using a strainer. Using finer mesh as much as possible will make it smoother. Return the strained sauce to a cleaned pot and heat it.

Place the tomato concusse in a small pot and mix with salt and white pepper. Pour the pot in boiling water and lightly cook it.

Remove the scallops from the steamer, wipe off any moisture, then place them on the dish to shape them. Pour it with about 2 tablespoons of shallot sauce and topped with [6] and selfie to make it.