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1
For the Geoduck:
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2
Bring a pot of water to boil.
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3
Prepare a bowl filled with ice water.
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4
Blanch the geoduck in boiling water for 45 seconds.
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5
Shock in ice bath.
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6
Once cool cut the shell away from the meat.
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7
Pull the guts away from the belly and siphon.
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8
Peel the skin off of the belly and siphon.
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9
Cut siphon away from the belly.
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10
Save the belly for another use.
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11
Split the siphon in half lengthwise and rinse the sand out.
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12
Thinly slice the siphon at an angle and keep cold.
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13
For the Squid ink coconut milk:
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14
Zest and juice the limes.
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15
Mix all together in a bowl and whisk. Season to taste.
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16
For the Pickled habanero peppers:
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17
Thinly slice the peppers. Discard the seeds and tops.
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18
Bring to boil the vinegar, pinch salt, and sugar.
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19
Pour over the sliced peppers. Let cool.
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20
For the Blanched celery:
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21
Slice the celery thinly on a bias. Blanch quickly and place in ice bath.
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22
To plate:
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23
Place about 1-2 Tablespoons of squid ink sauce on plate.
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24
Lay the thinly sliced geoduck on top of the squid ink sauce.
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25
Season the geoduck with a little flake salt.
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26
In a bowl mix together picked cilantro, pickled habaneros, blanched celery, salt, and a little olive oil.
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27
Place on top of the geoduck.
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28
Garnish with nasturtium petals.
