Pan-fried Abalone Recipe

Seafood

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Ingredients:

2 abalone steaks, tenderized
3 tablespoons butter
1 tablespoon oil
Salt
Freshly ground pepper
1 tablespoon lemon juice
2 parsley sprigs

Directions:

Pat the abalone dry with paper towels. Melt the butter with the oil in a large skillet. When the butter foams and is very hot, add the steaks. Season with salt and pepper and fry 30 seconds on each side. Transfer to a warm platter, drizzle with lemon juice, and garnish with parsley.

Serves 2.

Abalone is a large single-shelled mollusk that is found along the California coast. It is in short supply, and cannot be canned or shipped fresh or frozen out of California. Preserved abalone from Japan is sometimes available. Should you be so lucky as to obtain abalone steaks, tenderize them by pounding with a wooden mallet. Use persistent, firm strokes, and flatten them to a quarter-inch thickness. Do not overcook, or the abalone will be tough and rubbery. Thirty seconds to a side is enough; less is better.

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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Pan-fried Abalone


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