Terrace Scallops & Abalone

Terrace Scallops & Abalone


Chill abalone in iced water. Cut abalone from the shell and cut off the frill. Sprinkle with dill and a pinch of salt and pepper. Steam for 2 hours at 90ÅãC by placing a steamer on the stove with a thermometer inside. Check the temperature every 15 minutes, adjusting as needed. Once cooked, cool and thinly slice.


Saute shallots, garlic and white sesame seeds in a mix of the sesame and olive oil until the shallots are translucent. Add the arborio rice and toast for a few minutes, coating it in the oil.

Add warm vegetable stock into the rice one ladle full at a time, stirring gently until it is creamy and the rice is just cooked. Stir through the nori. Set aside.


Heat oil in a pan, add scallops and lightly saute. Add sliced abalone, shallots and butter.

Cook until butter is golden in colour.

Add lemon juice and zest and season to taste.


To Serve

Place a round, flat layer of risotto at the bottom of the plate. Top with scallop and abalone mixture. Garnish with dill and black sesame seeds.

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