Geoduck With Squid Ink Coconut Milk

READY IN: 12mins




  • 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.