Pacific Rim Geoduck Carpaccio
Serves 4
Ingredients
-
Sesame spinach:
- 1 bunch or 8 ounces spinach, stems removed, washed and trimmed
- 1 tbsp toasted sesame oil
- 1 tbsp rice wine vinegar
- 1/4 tsp sea salt
- 1 tbsp toasted sesame seeds
Geoduck Carpaccio:
- 24 (1/2 to 1 ounce) thinly sliced pieces geoduck siphon, pounded
- Dipping Sauce, recipe follows
- 2 green onions (scallions), green part only, thinly sliced
- 2 tbsp sliced pickled ginger
Dipping Sauce:
- 2 tbsp chopped shallots
- 2 tsp minced garlic
- 1 tbsp Asian barbecue sauce
- 2 tsp hot bean sauce
- 2 tbsp hoisin sauce
- 2 tbsp dry Sherry
- 2 tbsp soy sauce
- 1/4 cup chicken stock
- 1 tsp sugar
Directions
1. In a large saucepan of boiling salted water, blanch the spinach for about 1 minute, or until leaves are just wilted.
2. Drain and rinse under cold water until the spinach is thoroughly cooled. Drain well and wrap spinach in clean, dry towel. Squeeze to remove excess moisture.
3. Place spinach in medium bowl, sprinkle on sesame oil, rice wine vinegar, and salt and toss to mix. Set aside until ready to use. Sprinkle with sesame seeds for garnish just before serving.
4. Place a portion of the Sesame Spinach in the center of 4 plates. Or, place spinach on 1 large platter for buffet or family-style serving.
5. Arrange 6 geoduck slices around the spinach. Drizzle some sauce (recipe follows) on the geoduck and garnish with a sprinkling of green onions.
6. Serve a bit of the sauce on the side as a dipping sauce, if desired. Place pickled ginger in center of salad in a mound. In a small saucepan over medium heat, combine shallots, garlic, Asian barbecue sauce, hot bean sauce, and hoisin sauce and cook for 30 seconds. Add wine and cook for 1 minute. Add soy sauce, stock and sugar and cook for 2 minutes. Adjust with sugar, to taste. Transfer mixture to a blender and process until liquefied. Let cool.
Ashley's Recommendations: An impressive dish; make for company.
Recipe source: Foodnetwork.com
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