Abalone en Paillote
Abalone in Jade Sauce
Abalone in Lemon Sauce
Abalone in Lemon Shells
Abalone in Oyster Sauce
Abalone Chowder
Abalone Cioppino
Abalone Stew
Beachfront Abalone
Breaded Abalone Delight
Grilled Abalone
Island Style Abalone
Microwave Abalone
Poached Abalone w/ Lemon Grass & Ginger
Sautéed Abalone Cutlets
Sautéed Abalone Medallions
Sweet Abalone Hors d'oeuvres
Simple Classic Western Style

• 2 tablespoons extra virgin olive oil
• 1 small stalk lemongrass, chopped
• 1-inch chunk fresh ginger, coarsely chopped
• 1 cup dry white wine
• 1 live abalone, 4 to 5 ounces
• ½ cup whipping cream
• 1 teaspoon juice from a jar of pickled ginger (optional)
• Salt and freshly ground pepper to taste

Add the wine; bring the mixture to a boil, and reduce by two-thirds.

Meanwhile, shuck, clean and horizontally slice the abalone 1/8-inch thick. Between sheets of waxed paper or plastic wrap and using a meat mallet or similar tool, lightly pound the abalone slices until they are slightly flattened; refrigerate if not using immediately.

Strain the oil and wine mixture into a skillet; add the cream. Bring the mixture just to a boil, then reduce slightly, enough to coat a spoon. Season to taste, adding the ginger juice if desired.

Slip in the abalone slices and poach until just tender, 30 to 45 seconds. Serve the abalone slices in the creamy broth.

Serves 2

PER SERVING: 430 calories, 11g protein, 6g carbohydrate, 32g fat (14g saturated), 114mg cholesterol, 196mg sodium, 0g fiber.

This is from chef Matthew Manka's Restaurant, Inverness.