Cooking for Zo

Taste Level: GR

Cost: $20 and over
Serves: 4
Prep Time: 50-55 min.
Cook Time: 5-10 min.
Difficulty: 2

On the California coast you will hear that the best way to enjoy Abalone is to have it sauteed with a flour or cracker crust. I decided that since everyone tells you it is the best way to prepare it I should probably try it that way. I actually just altered the way I cook calamari steaks to make this recipe for sauteed Abalone. Instead of dipping the Abalone into a butter lemon dip as I would a calamari steak, I went ahead and made up a new topping to go over the Abalone. This was a very good way to enjoy the specific flavor of Abalone and is a great way to try it for the first time! I hope you enjoy!

Ingredients:

1 lb wild Abalone (Cleaned and trimmed)

1/2 cup unsalted Irish butter

1/2 cup flour

1/2 cup town house crackers (crushed)

1/4 tsp garlic powder

1/4 tsp essence

kosher salt (to taste)

fresh crack pepper (to taste)

1 tbsp 1tsp Lemon juice

2 cloves garlic

1 tbsp Italian parsley

1/8 garlic powder

1/8 tsp smoked paprika

(leftover butter from cooking Abalone you'll need at least 3 tbsp)

Mix together all ingredients except butter in a small bowl and sit to side until ready to use.

Mix all ingredients in a medium bowl and sit to side until ready to use.

Whisk together all ingredients in a medium bowl and sit to side until ready to use.

Cut Abalone into 1/8 inch steaks, place steaks into heavy duty gallon ziploc bags, lay ziploc bags onto a heavy duty cutting board and meat hammer evenly until Abalone starts to break into bits (but still holds together.) Move tenderized Abalone to a new gallon zip lock bag and poor egg wash over Abalone. Seal ziploc, massage wash into Abalone and sit in refrigerator chilling for at least 30 minutes.

Once Abalone has chilled heat butter 2-3 tbsp at a time in a small skillet over medium high heat until bubbly. Dip soak Abalone into flour mixture and roll until coated well. Add steaks to bubbling butter, cook for 1 minute per side (each steak is a little different but be careful not to over cook or the steak will be chewy) and move to a paper towel covered plate to drain. Add butter when needed and repeat until all steaks are cooked.

Once all steaks are cooked make sure you have 3 tbsp of butter from the skillet (if not melt a little extra in the same skillet.) Mix this butter with the other topping sauce ingredients and drizzle over Abalone right before serving. Serve with fresh lemon slices for an added garnish and enjoy!