Method
Preheat oven to 140 degrees. Firstly, braise the pork cheeks. Remove them from the fridge at least 30 minutes before cooking then season both sides of the cheeks with salt and pepper. Heat an oven-proof, heavy-based pan on the stove and carefully add a tablespoon of olive oil. In 2 batches, seal and colour the cheeks until golden brown, then remove from the pan. Add a little more oil and gently brown the carrot, onion and garlic, then add the chicken stock, herbs and caraway seeds to the vegetables. Bring to the boil then add the cheeks. Bring down to a gentle simmer, place a lid on the pan and braise in the oven for approximately 1.5 to 2 hours until the pork is tender and offers no resistance when pierced with a skewer. Remove from the oven and allow to cool in the stock.
Meanwhile, place the apple in a pan with a tablespoon of water and 25g of the chilled butter. Cover with a tight-fitting lid and place on a gentle heat until the apples are softened. Blend to a smooth puree or simply mash with a fork and set to one side.
Next, place a pan of salted water on a high heat to boil and prepare a bowl of iced water. Trim each cabbage leave into a neat shape, removing as much of the stalk as possible. Place the cabbage into the boiling water and blanch until softened (around 30 seconds), then immediately place in the iced-water to cool. After several minutes remove the leaves from the ice bath and dry with a cloth. Combine the melted butter and marmite in a small dish and have pastry brush to hand.
Strain the cooled pork stock into a clean pan and gently simmer to reduce by half. Then place the cheeks into the simmering stock along with the cabbage leaves to gently heat through. Meanwhile, heat a frying pan on the stove, and lightly season the scallops with salt and pepper. Add little oil to the pan and fry the scallops until golden brown on each side. Add the remaining chilled butter and allow to froth, spooning it over the scallops several times before removing the scallops from the pan ready to serve. To serve, place the cabbage leaves on warmed plates and carefully paint with the Marmite butter. Present the cheeks and scallops as shown and dot with the apple puree. Enjoy!