Pan-fried Abalone and Scallop with Vegetables and Yuzu Salsa

Chef Takaaki Komagata

Recipe by Takaaki Komagata,
Kiri Japanese Restaurant Owner Chef

Grilled Greenlip Abalone
Ingredients (3 - 4 servings):

  • 3 pieces Ausab Premium Australian Abalone, defrosted in the refrigerator overnight.
  • 8 pieces scallop meat
  • 8 pods sugar snap peas
  • 1 tomato, diced into 5mm cubes (remove the seeds)
  • 1/3 large cucumber, diced into 5mm cubes
  • 1/2 red onion, diced into 5mm cubes
  • 1 cob sweet corn kernels, boiled and removed from the cob
  • Salt and paper, to season the scallop
  • 1 table spoon vegetable oil, for pan-frying
  • 50ml yuzu juice (Use lime or lemon if yuzu is not available)
  • 3 tablespoons grape seed oil
  • 5 teaspoons soy sauce
  • 1/2 teaspoon black pepper

  • Clean the abalone and thinly slice.
  • Mix the yuzu juice, grape seed oil, soy sauce, and black pepper together.
  • Remove and discard the stem end and string from each sugar snap pod. Boil them for 2 minutes, drain and cut into bite size pieces.
  • Set a frying pan over high heat and add some vegetable oil. Pan-fry the abalone very quickly and remove from the pan.
  • Season the scallop with salt and paper and lightly pan-fry. Place the sugar snap peas in the same pan just to char the skins.
  • Lay the abalone, scallop and sugar snap peas on a plate. Combine the diced vegetables and yuzu dressing, and spoon over.