Abalone Salad

 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.