To prepare the masterstock, place all ingredients in a pot and bring to boil. Reduce and simmer for 45 minutes.
Meanwhile, mix all seaweed salad ingredients together and set aside until the abalone is ready.
Shuck the abalone and set aside.
Once the stock is ready, add the abalone and cook on a low simmer for two hours. If not using straight away, cool the abalone in the stock and place in the fridge overnight. Then reheat slowly.
Remove abalone from the masterstock, then slice thinly and place back in shells to serve. Add a tablespoon or two of masterstock, then arrange the salad across the top of the abalone toward the shell.