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1
Note: If abalone is not available, substitute sea scallops cut into paper-thin slices.
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2
*You may substitute watercress instead of arugula.
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3
**May use red cabbage instead of radicchio.
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4
***Gingerroot should be peeled and grated.
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5
Rinse and dry lettuce, arugula and radicchio.
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6
Throw away mushroom stems and slice tops in thin vertical slices.
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7
Rinse and dry peas.
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8
Remove abalone from shells, using handle of heavy spoon to break muscle attachments.
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9
Reserve shells.
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10
Clean abalone well, discarding undesirable parts.
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11
Clean shells thoroughly, dry and set aside.
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12
Using meat slicer, slice abalone muscle crosswise into tissue-thin pcs.
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13
If abalone cannot be sliced tissue-thin, slice thin as possible and lb.
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14
each slice on flat surface with mallet or possibly flat end of cleaver till tender and almost transparent but not shredded.
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15
Combine juice of 1 lime, 1 Tbsp.
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16
grated ginger and grind or possibly two of fresh pepper in bowl.
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17
Add in abalone slices and toss to coat well.
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18
Marinate 15 to 20 min, stirring occasionally.
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19
Combine remaining lime juice, remaining ginger, vinegar, soy sauce and 3 Tbsp.
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20
extra virgin olive oil in small bowl.
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21
Tear lettuce, arugula and radicchio into coarse pcs and place in large bowl.
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22
Toss with dressing oil.
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23
Arrange greens in abalone shells or possibly on serving plates.
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24
Set aside.
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25
Heat remaining 1 Tbsp.
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26
extra virgin olive oil in skillet or possibly saute/fry pan, add in mushrooms and peas and season to taste with salt and pepper.
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27
Stir-fry briefly, just till peas turn bright green.
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28
Remove from heat and toss to mix well.
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29
Pile warm mix on top of greens in abalone shells.
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30
Top with abalone slices.
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31
Garnish with lime or possibly lemon wedges, if you like.
