Categories: Seafood, Salads 
      Yield: 4 servings 
  
      2    Sm head red leaf lettuce 
      1    Bunch arugula * 
      1    Small head radicchio** 
     12    Fresh shiitake mushrooms 
     24    Chinese pea pods 
      4    Fresh medium abalone 
      2    Limes,or more (juice only) 
      1    1-in. fresh gingerroot *** 
           Freshly ground pepper 
      1 tb Rice vinegar 
      2 tb Dark soy sauce 
      4 tb Extra-virgin olive oil 
           Salt, pepper 
           Lime or lemon wedges (opt) 
  
  Note: If abalone is not available, substitute sea scallops cut into 
  paper-thin slices. 
  *You may substitute watercress instead of arugula. 
  **May use red cabbage instead of radicchio. 
  ***Gingerroot should be peeled and grated. 
  Rinse and dry lettuce, arugula and radicchio. Discard mushroom stems and 
  slice tops in thin vertical slices. Rinse and dry peas. Remove abalone 
  from shells, using handle of heavy spoon to break muscle attachments. 
  Reserve shells. Clean abalone well, discarding undesirable parts. Clean 
  shells thoroughly, dry and set aside. Using meat slicer, slice abalone 
  muscle crosswise into tissue-thin pieces. If abalone can't be sliced 
  tissue-thin, slice thin as possible and pound each slice on flat surface 
  with mallet or flat end of cleaver until tender and almost transparent but 
  not shredded. Combine juice of 1 lime, 1 tablespoon grated ginger and 
  grind or two of fresh pepper in bowl. Add abalone slices and toss to coat 
  well. Marinate 15 to 20 minutes, stirring occasionally. Combine remaining 
  lime juice, remaining ginger, vinegar, soy sauce and 3 tablespoons olive 
  oil in small bowl. Tear lettuce, arugula and radicchio into coarse pieces 
  and place in large bowl. Toss with dressing oil. Arrange greens in abalone 
  shells or on serving plates. Set aside. Heat remaining 1 tablespoon olive 
  oil in skillet or saute pan, add mushrooms and peas and season to taste 
  with salt and pepper. Stir-fry briefly, just until peas turn bright green. 
  Remove from heat and toss to mix well. Pile hot mixture on top of greens 
  in abalone shells. Top with abalone slices. Garnish with lime or lemon 
  wedges, if desired.