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Seared Abalone Carpaccio

Seared Abalone Carpaccio

This Seared Abalone Carpaccio recipe is the perfect dish to whip up as a nibble dish for your next drinks with friends or family.

Seared Abalone Carpaccio


  • 1 tbsp grapeseed oil
  • 6 abalone, cleaned
  • 3 radishes, thinly sliced into rounds
  • 6 sugar snap peas, blanched and halved lengthways
  • 50g samphire
  • ¼ cup pomegranate arils

Ponzu Dressing

  • 1 tbsp lime juice
  • 1 tbsp grapefruit juice
  • ¼ cup soy sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp grapeseed oil

Seared Abalone Carpaccio Method

  1. Heat the oil in a large non-stick frying pan over high heat. Add the abalone and cook for 20 seconds on each side. Remove from the pan, then thinly slice with a sharp knife.
  2. In batches, blanch the abalone slices in boiling water for 15 seconds. Remove and refresh in iced water.
  3. Divide abalone slices between 6 plates and top with radish, sugar snap peas, samphire and pomegranate arils.
  4. For the dressing, combine the lime and grapefruit juices, soy sauce, vinegar and oil together in a bowl. Drizzle over the abalone and serve.

Smart Tip:
If you can’t find samphire, use a small bunch of blanched baby asparagus.

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