I first did this dish while at Earth & Ocean. I was obsessed with Alsace, especially the classic choucroute garni: sauerkraut with different kinds of smoked pork, potatoes and mustard. It just seemed right to add the best of the ocean to this earthy dish. Fresh diver scallops from the New England coast add a perfect creamy sweetness, but once in a while the Alaskan weathervane scallops are available for an amazing treat. Sometimes I drizzle a little pumpkin seed oil over, or finish it with a little foie gras vinaigrette, made with melted foie fat and champagne vinegar. Lately this tangy, leeky butter sauce is adding the right luscious touch for me.