Pickle:
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.