Seared Abalone Carpaccio makes a wonderful starter for a seafood lunch. Abalone is cooked fast, and refreshed in iced water. Top abalone with radish, sugar snap peas, samphire and pomegranate arils and drizzle with ponzu dressing. If you can’t find samphire, use a small bunch of blanched baby asparagus.
Seared Abalone Carpaccio Recipe
Serves 6
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
Method:
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.
In batches, blanch the abalone slices in boiling water for 15 seconds. Remove and refresh in iced water.
Divide abalone slices between 6 plates and top with radish, sugar snap peas, samphire and pomegranate arils.
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.
