Roasted Greenlip Abalone, Heirloom Cucumbers, Barletta Onions, Seaweed

Greenlip abalone are sourced by divers in the southern waters of Australia. The secret to their tenderness in this recipe is to allow them to go through rigor mortis for 24 hours in the refrigerator before steaming them for 10 hours. They are then briefly roasted in clarified butter until they turn golden brown.