Cabbage roll style scallops

For instructions on how to parboil the cabbage, see another recipe. 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. Once the oil is hot, add the scallops and sauté. Flip them over to cook them lightly on both sides. Cook for about 1 minute so that the inside remains raw

Cut the cabbage in half and wipe off any excess water with kitchen paper. Place the scallops in the cabbage, roll it up, place the seam side down in a steamer and steam for about 10 minutes

Make the shallot sauce.
Thinly slice the shallots and add them to a saucepan with the vermouth and vegetable stock. Simmer over high heat for approximately 10 minutes until the liquid has evaporated.

Add the cream, unsalted butter, salt, and lemon juice and melt the butter thoroughly. Once everything is well combined, remove from the heat and strain through a strainer. Using a fine-mesh strainer will make the sauce smoother. Return the strained sauce to the clean pot and bring to a boil

Place the tomato concassé in a small pot, sprinkle with salt and white pepper, and place the pot over boiling water to gently heat through

Remove the scallops from the steamer, pat them dry, then place them on a plate and shape them. Pour about 2 tablespoons of the shallot sauce over them, and top with [6] and the chervil