Scallion Oil Abalone
Tender abalone dressed in aromatic scallion oil with a hint of ginger. This elegant seafood dish comes together quickly and makes an impressive presentation for dinner parties or special occasions.
Story
Fresh abalone has a delicate, slightly chewy texture that pairs beautifully with fragrant scallion oil. The key is to clean the abalone thoroughly and shock it in cold water after blanching to keep the meat tender.
Ingredients
fresh abalone
4 whole abalone
green onions
3 stalks, chopped
ginger
3 slices
garlic
2 cloves, minced
cooking wine
1 tablespoon
vegetable oil
3 tablespoons
light soy sauce
1 tablespoon
sugar
1/2 teaspoon
salt
to taste
Instructions
1
Prep the abalone
Rinse the abalone under cold running water. Rub generously with salt and scrub the surface to remove any black membrane or debris. Rinse thoroughly until completely clean.
2
Blanch and chill
Bring a pot of water to a rolling boil with ginger slices and cooking wine. Drop in the cleaned abalone and cook for exactly 2 minutes. Remove immediately and plunge into ice water to stop the cooking and firm up the texture.
3
Clean and slice
Once cool enough to handle, use a small knife to carefully remove the internal organs and the tough bit at the base (sometimes called the 'mouth' or 'teeth'). Slice the abalone into thin, uniform pieces.
4
Make the scallion oil
Heat vegetable oil in a small pan until it just begins to shimmer. Add the minced garlic and chopped green onions. Let them sizzle for about 30 seconds until fragrant but not burned. Remove from heat immediately.
5
Season and serve
Arrange the sliced abalone on a serving plate. Drizzle with the hot scallion oil mixture. Add soy sauce and a pinch of sugar. Toss gently to coat evenly. Serve warm or at room temperature.
