Seafood for Poaching

• 8 sea scallops, roe removed
• 1 kg (2 lb 4 oz

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,