Geoduck With Squid Ink Coconut Milk - cooking recipe

Ingredients

For the Geoduck
1 -2 lb clam (Geoduck)
For the Squid ink coconut milk
400 ml coconut milk
2 limes, zest and juice
2 tablespoons squid ink
salt
For the Pickled habanero peppers
6 habanero peppers
1 cup rice wine vinegar
2 tablespoons sugar
1 pinch salt
For the Blanched celery
1 celery rib

Preparation

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.