Remove the abalone from the shell, and scrub the muscle. Place in a bag with honey, olive oil and ponzu. Vacuum seal the bag, set the sous vide machine to 180 degrees and cook for six hours. Chill and remove from bag. Freeze until abalone is solid (overnight is best). Slice into thin sheets and set aside.
To serve, layer the sliced abalone and truffles evenly between six plates. Garnish with a drizzle of Meyer lemon olive oil and limu seaweed.
For a similar presentation, substitute the truffe with layers of thinly sliced roasted beet and a drizzle of Périgord truffle oil.