Seafood for Poaching

Preparation info

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By Peter Gilmore

Published 2014

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  • 8 sea scallops, roe removed
  • 1 kg (2 lb 4 oz) clams (vongole)
  • 2 live greenlip abalone, 90 g (3ΒΌ oz) each


Slice the sea scallops into 2 mm (1/16 inch) thick discs and refrigerate until required. Steam open the clams and remove the gut sacs. Reserve the clam meat, refrigerating until required.

Meanwhile, place the live greenlip abalone in a large bowl of iced water for 1 hour to help humanely dispatch them. Use a large kitchen spoon to shuck the abalone from the shell. Trim away the viscera, leaving only the meat of the abalone. While the abalone is still in rigor, place it on a meat slicer and slice across the abalone to make 1 mm (1/32 inch) thick discs. Refrigerate until required.