Geoduck With Squid Ink Coconut Milk Recipes

GEODUCK WITH SQUID INK COCONUT MILK

Steps:

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