abalone: Rinse. Run thin-bladed knife around inside edge of shell to
shuck out meat. Discard visceral parts without trimming off dark
edges, then place abalone in a resealable bag. With a wooden mallet,
using sharp wrist movements, tap flesh repeatedly without ripping it
apart, working in circular motion, starting from centre, to obtain a
uniform thickness. Turn over and repeat procedure for other side. Or
you can place abalone on lower half of a tea towel, fold the other
half of the towel over abalone and pound as directed.
Thoroughly dry abalone. Rub with half of the ginger, then cover and
refrigerate until ready to use.
To prepare Jade Sauce: In a blender or food processor, process
spinach, chives, cilantro, basil and ginger in batches until finely
chopped. Add chicken stock and process until fairly smooth. Add cream,
salt and chili sauce; process until pureed. Place mixture in medium
sauce pan over low heat and bring to a simmer.
Meanwhile, combine cornstarch with the cold water in a small bowl and
mix until smooth. Add mixture to simmering sauce and stir until
well-blended. Cook, stirring occasionally, until sauce thickens, 2 to
4 minutes longer.
To assemble: Preheat oven to 500°. Place prepared abalone on baking
sheet. Dot with butter and season with pepper to taste. Bake abalone
until flesh turns white and is firm to the touch 3 to 4 minutes.
Remove from oven.
To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on
top of sauce. Serve immediately.