Pan-Asian Geoduck Scallopini


Serves 4-6


  • 2 ounces peanut oil
  • 12 (2-ounce) pieces geoduck scaloppini, 1/4-inch thick, cut from body meat
  • Seasoned flour, enough to lightly coat geoduck pieces
  • 1 cup sake
  • 6 ounces aji-mirin
  • 1 tsp minced garlic
  • 1 tsp peeled, minced ginger
  • 4 ounces butter
  • 4 tsp lemon juice, freshly squeezed
  • 2 tsp minced cilantro
  • Lemon wedges


1. Heat oil in a large saucepan over medium-high heat.

2. Dredge the geoduck scaloppini in the seasoned flour, quickly shaking off excess, and carefully placing them into hot oil. Add only as many as the pan will comfortably hold at one time.

3. Allow to brown on first side, approximately 2 minutes, and then turn over gently with metal tongs.

4. Cook for 1 1/2 to 2 minutes, then remove the scaloppini to a warm serving platter. Continue to do the same with all the pieces of geoduck. Set aside and keep warm (without cooking further).

5. Pour off any excess oil from the pan.

6. Add the sake, aji-mirin, garlic, and ginger.

7. Reduce over high heat until reduced by 75 percent, the liquid remaining in pan should become almost syrupy.

8. Add the butter, remove from the heat, and swirl the softened butter into the liquid, forming an emulsion.

9. Add lemon juice and blend thoroughly.

10. Arrange the geoduck attractively and then evenly nap the sauce over the scaloppini. Sprinkle with cilantro and garnish with lemon wedges.

Ashley's Recommendations: Aji-mirin is a sweet cooking rice wine.

Recipe source:


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