Abalone, sautéed

Abalone, sautéed

By
From
Encyclopedia of Food and Cookery

The beautiful single ear-shaped shell of the abalone is lined with mother of pearl, which is used to make buttons. The tough, fleshy mollusc in the shell is the edible part, and has a delicious clam-like flavour. Abalone is considered a great delicacy and is available fresh or tinned.

If fresh, abalone should be cut into thin slices and pounded to tenderise it before sautéing briefly (45–55 seconds). It will toughen if overcooked. Dried abalone has to be soaked for 4 days before using and is not recommended.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Slice abalone into strips against the grain. If fresh, pound with a meat mallet until soft and limp. Coat with egg and breadcrumbs or plain flour, and cook very quickly in hot oil or butter until golden. Season with salt and pepper and serve with lemon wedges or sauce tartare.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again