Paul Ainsworth serves up raw scallops with Korean kimchi-style cabbage and gentleman’s relish mayonnaise on Saturday Kitchen.

The ingredients are: 8 fresh, cleaned and shucked scallops, from a good-quality fishmonger, cut into thin circles, 1 lime, finely grated zest and a drizzle of coriander oil, to garnish.

For the kimchi-style cabbage: 1/2 medium white cabbage, cored and thinly sliced, sea salt flakes, 100g caster sugar, 100ml white wine vinegar, 6 tbsp rice wine vinegar, 3 tbsp mirin, 1 star anise, 20g fresh root ginger, peeled and thinly sliced, 1 clove garlic, peeled and lightly crushed but kept whole, 2 red or green chillies, thinly sliced, 50g finely chopped fresh chervil, 100g dried seaweed, rehydrated in water or dashi stock, drained and finely chopped, 250g cooked brown shrimps, a little olive oil, to taste, a little lemon, to taste and a little lime juice, to taste.

For the Gentleman’s Relish mayonnaise: 250g good-quality mayonnaise, 42.5g pot Gentleman’s Relish or anchovy paste and a little lemon juice, to taste.