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 Abalone-Steak Method
Grilled or BBQ Abalone
Recipe by Stacy Stephenson
Jeff Lanzaro Recipe
Paul's No Waste Abalone
Abalone Cordon Bleu

• 4 small abalone, in their shells (about 4-5 oz each including shell)
• 1 cup all purpose flour
• 6 tablespoons unsalted butter.
• 1 tablespoon finely chopped Italian parsley
• 1 tablespoon Meyer lemon juice

Abalone is extremely perishable, and should be kept refrigerated and used within 3 days.

To shuck abalone, use an offset spatula, and slide under the foot of the abalone and pry from the shell. Remove the digestive system from around the edge. With a sharp paring knife, find the bony "mouth" and cut off. Rinse off abalone, making sure to remove all digestive organs. Rinse the shells, and reserve them if needed.

To tenderize the abalone, lay out a dish towel on a sturdy table or butcher block. Remove the abalone from the fridge and, holding a sharp knife at a wide angle, make crosscut incisions about 1/4-inch apart and 1/4-inch deep on the bottom of the foot of the abalone.

Place the abalone foot side down on the edge of the dish towel and fold the other edge of the towel over the abalone to completely cover them. Pound each abalone two to three times gently but firmly with the flat side of a meat tenderizer. You should slightly flatten the abalone without disfiguring or splitting it.

The Day Before: Shuck according to instructions above. Place abalone meat on a plate cover with plastic and put in frig overnight.

Ingredients Prep: Day of Serving

Tenderize the abalone per instructions above, Return the abalone to its plate and cover with plastic wrap.

When ready to serve, toss each abalone in flour, shaking off excess. Do not season with salt.

Heat the butter in a sauté pan over medium-high heat. When the butter stops sizzling and begins to foam, add the abalone foot side up to the pan. Gently shake the pan constantly and allow the butter to slowly turn a hazelnut brown with a nutty aroma. After about 2 minutes, turn the abalone and sauté another minute on the foot side. The abalone and the butter should both be nutty brown. Add the parsley and lemon juice and shake the pan to coat with the juices.

Place the abalone on a plate and spoon some of the lemony juices over each serving. Adjust seasoning with a pinch of fleur de sel or sea salt if needed.