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Scallops with smoked bacon in a Brouilly Cream

From: Feature Story
Signature Restaurant
Serves 4

Ingredients:
20 pieces scallops, without the coral
2 tablespoon olive oil
Salt and freshly ground pepper

Crème brouilly:
50 grams (2 oz) shallot, finely chopped
20 grams (3/4 oz)butter
100 millilitres fish fumet (stock)
100 millilitres veal stock
1 bottle Brouilly red wine
30 grams (1 oz) butter, cut in cubes
300 millilitres cream

Cabbage:
½ small summer cabbage
heart cut in julienne
1 tablespoon butter, not clarified
2 tablespoons onions, chopped
2 tablespoons bacon, finely diced
Salt and freshly ground pepper
½ cup mashed potatoes

Garnish:
1 pinch cracked peppercorns
20 pieces chives
20 thin slices crisp bacon