Crisp Ham and Spring Pea Orzo, Lemon Olive oil Seared Abalone

Directions:

Finely dice Little Kentucky Smokehouse ham.

Heat a little VOG Garlic Oil in a non-stick pan and cook the ham until crispy. Transfer to paper towels to drain and set aside.

Cook orzo until al dente; blanch and refresh peas.

Heat Lemon Infused oil in pan over high heat and flash sear AUSAB Abalone steaks for 20-30 seconds until just tender. Remove from pan and slice thinly.

Toss orzo, peas and some shredded basil in a warm pan to just reheat, add the crispy ham and spoon into bowls. Top with the abalone and serve with lemon wedges and a glass of Tasfresh Unwooded Chardonnay.