Geoduck Crudo With Hazelnut Mustard Frill Gremolata and Arrosticini By Isabel Lederman

Preheat oven to 350 and roast hazelnuts on a sheet pan for 12 mins. Remove from oven and let cool down before chopping into smaller pieces.

Prep geoduck, follow Taylor Shellfish's How to Process a Geoduck video. Set the body of the geoduck aside for arrosticini. Thinly slice the neck for the crudo.

In a bowl combine olive oil, lemon juice, lemon zest, chili pepper, mustard frills, salt, pepper, and hazelnuts to make the gremolata.

Assemble the crudo by first laying out the sliced geoduck and spooning the gremolata on top. Finish with salmon roe, bottarga, and pea shoots.

For the arrosticini, cut up the body into small square like pieces. Skewer the pieces, there should be enough for two skewers. Brush on olive oil and then pour over breadcrumbs.  Roll the skewers around so each side is coated with breadcrumbs. Salt well. In a pan, heat up olive oil and fry skewers 3-4 mins on each side till golden brown. Finish with lemon juice.

Preheat oven to 350 and roast hazelnuts on a sheet pan for 12 mins. Remove from oven and let cool down before chopping into smaller pieces.

Prep geoduck, follow Taylor Shellfish's How to Process a Geoduck video. Set the body of the geoduck aside for arrosticini. Thinly slice the neck for the crudo.

In a bowl combine olive oil, lemon juice, lemon zest, chili pepper, mustard frills, salt, pepper, and hazelnuts to make the gremolata.

Assemble the crudo by first laying out the sliced geoduck and spooning the gremolata on top. Finish with salmon roe, bottarga, and pea shoots.

For the arrosticini, cut up the body into small square like pieces. Skewer the pieces, there should be enough for two skewers. Brush on olive oil and then pour over breadcrumbs.  Roll the skewers around so each side is coated with breadcrumbs. Salt well. In a pan, heat up olive oil and fry skewers 3-4 mins on each side till golden brown. Finish with lemon juice.