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

• 12 2½ inch abalone
• 1 tablespoon minced fresh ginger
• 12 ounces fresh spinach, cleaned stemmed and patted dry
• 1 bunch fresh chives, cleaned and dried
• 4 sprigs fresh cilantro
• 4 fresh basil leaves
• ¼ cup chicken stock
• ¾ cup whipping cream
• ½ teaspoon salt
• ¼ teaspoon Chinese chili sauce
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• ¼ cup butter, cut up (½ stick)
• Freshly ground black pepper

Thoroughly dry abalone. Rub with half of the ginger, then cover and refrigerate until ready to use.

To prepare Jade Sauce: In a blender or food processor, process spinach, chives, cilantro, basil and ginger in batches until finely chopped. Add chicken stock and process until fairly smooth. Add cream, salt and chili sauce; process until pureed. Place mixture in medium sauce pan over low heat and bring to a simmer.

Meanwhile, combine cornstarch with the cold water in a small bowl and mix until smooth. Add mixture to simmering sauce and stir until well-blended. Cook, stirring occasionally, until sauce thickens, 2 to 4 minutes longer.

To assemble: Preheat oven to 500°. Place prepared abalone on baking sheet. Dot with butter and season with pepper to taste. Bake abalone until flesh turns white and is firm to the touch 3 to 4 minutes. Remove from oven.

To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on top of sauce. Serve immediately.

Chris Van Hook of Abalone International credits his friend Diane Davies with developing this recipe.