Blanched Canadian Geoduck in szechuan-spiced cilantro dressing

Remove the shell and digestive sac of the geoduck. Blanch the geoduck in boiling water for 30 seconds, remove the skin, and wash thoroughly. Soak geoduck in cold water for about 15 minutes. Cut geoduck into very thin slices. Add 2g chicken stock powder to about 1 cup of boiling water. Blanch 50g of green onions and cilantro in this liquid for 10 seconds. Transfer to ice water bath and chill thoroughly. Drain well and set aside. In a blender, combine superior chicken stock and blanched green onions and cilantro. Blend until smooth. Add white vinegar, ground Szechuan peppercorn, grapeseed oil and Szechuan pepper oil and blend to liquefy. Refrigerate this sauce till well chilled [20°C – 50°C / 68°F – 122°F]. To a wok of boiling water, add 10g green onions, salt and sliced ginger and bring to boil. Turn off heat. Let water cool to 75°C / 167°F. Add geoduck and steep for 10 seconds to warm through. Transfer to ice water bath and cool thoroughly. Drain well and refrigerate until ready to use. To plate, arrange tomato slices attractively on a plate, top with geoduck slices, drizzle with sauce and garnish with fresh dill and crab roe or tobiko and serve.