Pan-fried abalone


2 abalone steaks
3 tbsp butter
1 tbsp oil
Freshly ground pepper
1 tbsp lemon juice
2 sprigs parsley

How to prepare

Tenderize the abalone steaks by pounding with a wooden mallet. Use persistent, firm strikes, and flatten them to quarter inch thickness. Do not overcook, or the abalone will become tough and rubbery. Thirty seconds to a side is enough. Less is better. Pat the abalone dry. Melt the butter with the oil in a lb 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.

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