ALBALONE CROQUETTE
Makes 4 servings
Ingredients
1 good-size, live abalone in its shell
2 sea scallops
2 extra-large shrimp
1 tablespoon mayonnaise
1/2 teaspoon soy sauce
Juice of 1 yuzu, or 1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Dijon mustard
4 button mushrooms, diced
1 tablespoon unsalted butter
3 tablespoons dry white wine
Bechamel Sauce with Sauteed Onion (below)
2 tablespoons boiled fresh or thawed frozen, shelled edamame
1/2 cup all-purpose flour
1 egg, beaten
1 cup Japanese bread crumbs (panko)
Vegetable oil, for deep frying
Directions
1. Clean the abalone, separating the liver from the meat and reserving the bottom shell. Cut the abalone meat, scallops, and shrimp into 1/2-inch (12 mm) pieces. Set aside.
2. In a mini-food processor, combine the abalone liver, mayonnaise, soy sauce, yuzu juice, and mustard. Puree to make a smooth sauce. Set aside for dipping.
3. In a medium skillet, saute the seafood pieces and mushrooms in the butter over high heat for 2 minutes. Pour in the wine. Cook, tossing, for 30 seconds. Transfer to a medium bowl. Add the Bechamel Sauce with Sauteed Onion and the edamame to the seafood and stir to mix evenly
4. Stuff the seafood mixture into the abalone shell, mounding it as necessary. Coat the top with the flour, beaten egg, and panko Fry in 350°F (180°C) oil until golden brown.
BECHAMEL SAUCE WITH SAUTEED ONION
Makes about 2/3 cup
1/4 cup finely diced onion
1 1/2 tablespoons butter
1 tablespoon all-purpose flour
3/4cup milk
1/2 teaspoon fresh lemon juice
Pinch of salt and cayenne pepper
1. In a small, heavy saucepan, cook the onion in the butter over medium heat until it is soft and translucent, 3 to 5 minutes.
2. Sprinkle in the flour and cook, stirring, for 1 to 2 minutes without allowing the flour to color.
3. Whisk in the milk and bring to a boil, whisking until the sauce is thickened and smooth. Reduce the heat to low and simmer, whisking occasionally, for 3 minutes. Season with the lemon juice, salt, and cayenne.
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