Raw Cornish Scallops, Kimchi Style Cabbage and Gentleman’s Relish

Paul Ainsworth

Paul Ainsworth

8th March 2017
Paul Ainsworth

Raw Cornish Scallops, Kimchi Style Cabbage and Gentleman’s Relish

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Raw Cornish Scallops, Kimchi Style Cabbage and Gentleman’s Relish recipe a try yourself? As part of The Staff Canteen Live, Paul Ainsworth will be creating his Raw Cornish Scallops, Kimchi Style Cabbage and Gentleman’s Relish recipe ⁣for his demonstration ⁣at IFE 2017 - supported by Westlands. ⁣You can register here: www.ife.co.uk/tsc


  • Half a head of white cabbage thinly sliced and lightly salted for 2 hours; squeeze it dry and you should be left with about 200g of cabbage.
  • Pickle:
  • 100g sugar
  • 100g white wine vinegar
  • 1 whole star anise
  • 7g of Cornish sea salt
  • 90g rice wine vinegar
  • 20g of fresh ginger sliced
  • 40g Mirin
  • 1 whole cracked clove of garlic
  • Gentleman’s relish mayonnaise:
  • 1 small pot of gentleman’s relish
  • 250g of really good quality mayonnaise (or if you have time make your own)
  • To finish:
  • 8 fresh scallops from a great quality source
  • 250g brown shrimps
  • 2 red chillies/2 green chillies
  • 100g dried seaweed (rehydrated in dashi if possible)
  • 1 of each - freshly squeezed lime and lemon juice
  • Olive oil to season
  • Cornish sea salt to taste
  • 50g freshly chopped chervil
  • Coriander oil


Place all of the pickle ingredients into a pan and slowly bring to the boil, make sure you stir to dissolve the salt and sugar. Once it’s been brought to the boil you will have also taken away the harshness in the vinegar. Now pour the hot mixture over the cabbage, give a good stir and allow to cool; once completely cool, place in a jar and leave for at least 1 days maturation - a week is best if you can.
Gentleman’s relish mayonnaise:
Place the mayonnaise into a mixing bowl and add a small amount at a time of the Gentleman’s relish, keep tasting until you reach a lovely savoury slightly salty taste. Then add a little lemon juice to taste and you are good to go.
To finish:
Firstly, slice the chillies as thinly as possible into whole rings, put a pan of boiling water on and blanch the chillies for 10 seconds then drain off into iced water. Repeat this process one more time with fresh boiling water. This process is taking away some of the heat but letting the chilli flavour come through more. Next step is to chop as finely as possible your soft seaweed, don’t throw away your dashi stock as this will make a great soup stock and will be full of umami flavour. Now you will be ready to slice your scallops as thinly as possible with a sharp knife, for a nice coverage over the cabbage slice them circle ways. Place your sliced scallops onto a stainless or plastic tray and grate some lime zest lightly all over them. To finish the cabbage place the pickled cabbage into a bowl and add the chervil, blanched chilli, chopped seaweed, brown shrimps and some seasoning. Have a taste and then finish with some olive oil to taste and some lemon and lime juice again - just a little bit at a time to taste. By now you should have a lovely sweetness and acidity happening with wonderful seasoning and sea taste coming from the seaweed. Place the cabbage into a serving dish and then all over just place random dots from bottle or very small teaspoons of the gentleman’s relish. Finally, place all your scallops all over the top of the cabbage and then very lightly season every single scallop very lightly with some sea salt - be sure to crush it lightly between your fingers. Finish with some lovely coriander oil.

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