SCALLOP WITH KOMBU BUTTER

INGREDIENTS

1 scallop per person
4 squares of kombu en confit per person
1 tsp kombu butter
Yuzu en confit
1 oyster per person
Mertensia marítima (oysterleaf)
4 young green cabbage leaves
Fleur de sel, freshly-ground pepper
1 lemon, untreated
For 10 sheets of kombu seaweed
500 ml sake,
flambéed
400 ml mirin
1.5 litre dashi
100 gr brown cane sugar (Cassonade)
1 litre soy sauce
500 gr glucose crystal
Kombu butter:
Kombu en confit (see above)
Cooking liquid (see above)
3 packets of takki kombu (commercial presentation)
200 gr butter Xanthan gum

PREPARATION

Kombu seaweed sheets: Cut the kombu sheets into 1 cm squares. Flambé the sake and mirin. Place all the ingredients in a pan and bring to the boil. Leave to cook all night with the oven turned off. Check to see if it is cooked and, if necessary, repeat the operation the next day, again with the oven turned off. The result is kombu en confit.
Kombu butter: Reduce the cooking liquid a little. Use half a litre for mixing and keep the rest for next time. Mix the cooking liquid with a little kombu en confit, the takki kombu, butter and a pinch of xanthan gum. Set aside and add butter as required.

TO SERVE

Drain the kombu squares. Harden the oyster in an oven at 180ºC for 1 minute. Set aside. Steam the scallop and cook the cabbage leaves in a frying-pan with butter. Serve on a plate as follows: the oyster, yuzu, cabbage leaves, kumbu squares and kumbu butter and the oysterleaf.