Seared Abalone Carpaccio

Ingredients

• 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.