Seared Abalone with Potatoes & Black Pepper Butter

Ingredients

700g baby chat potatoes
60g warrigal greens, leaves picked, plus extra to serve
4 Yumbah Greenlip abalone, cleaned, sliced thinly
Baby basil, to serve
Lemon wedges, to serve

Black Pepper Butter

250g unsalted butter, cut into 1cm pieces, room temperature
5g dried scallops (from Asian food shops), ground to a powder
2 tsp chilli paste in soybean oil (from Asian food shops)
2 tsp oyster sauce
2 garlic cloves, crushed
1 1/2 tsp ground black pepper
1 sheet dried wakame (from Asian food shops), chopped
Finely grated zest of 1 lime
1/4 bunch flat-leaf parsley, leaves picked, finely chopped

For the black pepper butter, place butter in the bowl of a stand mixer with the whisk attachment and whisk on high speed, scraping down sides occasionally, for 8-10 minutes or until light and fluffy. Reduce speed to low. Add scallop powder, chilli paste, oyster sauce, garlic, pepper, wakame, zest and parsley. Season, whisk until combined. Transfer to a bowl and stand at room temperature until needed.
Place potatoes in a large saucepan of salted boiling water and bring to the boil over high heat. Reduce heat to low and simmer for 20-25 minutes or until just cooked. Drain, then halve or quarter each potato depending on the size. Leave small potatoes whole. Place in a large bowl with warrigal greens and 2 heaped tbs of black pepper butter. Season, toss to combine. Set aside and keep warm until needed.
Heat 2 tbs of black pepper butter in a wok or frypan over high heat. Add sliced abalone and stir-fry for 30 seconds to 1 minute or until abalone is just cooked. Transfer to a heatproof bowl with 2 more tbs of black pepper butter, season to taste and toss to combine. Divide potatoes among 4 small shallow bowls and top with abalone. Spoon over more black pepper butter, scatter with warrigal greens and baby basil leaves. Serve immediately with lemon wedges alongside.

Recipe & Image Credit: Delicious

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ABN 89 082 219 636

ACN 082 219 636

Yumbah would like to acknowledge the traditional owners of the lands and waters we farm on. We pay our respects to the Barngala, Palawa, Bunurong, Kaurna and the Gunditjmara peoples, who have cared for the land and water for many thousands of years, and to their elders past and present.