First, put scalloped truffle potatoes in oven, they will take an hour. See recipe in here. Then make summer salad, set aside. Then make mock abalone. Beat eggs and anchovy paste and dashi. Add soy milk and whisk to a smooth emulsion.

To make a test batch: put 1 1/4” of silken egg tofu in a small jar, about 1 ounce. Put in boiling water in a large wok, loose lid on top to prevent skin from forming, lid on wok, steam 20 minutes, cool. Dip miniature steak in flour, sautee in skillet, taste. Add more anchovy or dashi to your preference.

Steam the silken egg tofu: Fill quart ziplock freezer bag with 16 ounces of silken egg tofu batter. Make sure all air is expelled, let foam remain. Lay flat on steamer in large wok with steaming water. After five minutes, open bag to release any left over air. Put lid on wok, steam 20 minutes total. Cool till firm, remove ziplock bag.

Cut on the diagonal into two abalone steaks, eight ounces each, 1 1/4” thick. Dust steaks in all purpose flour and flaked seasalt.

Heat olive oil in cast iron omelette skillet, add butter, when foaming, place floured abalone steak in skillet, sautee 6 minutes for 1 1/4” thick, each side

To make lemon butter gravy, brown cashew butter till you smell the nutty flavor in the olive oil pan drippings, add the lemon juice, flour, corn starch, stir, heat till thick, serve on the side or on potatoes and abalone.

Serve with truffled scalloped potatoes, wedge of mozambi lime, garnish of parsley.