Toss each abalone fillet in flour, shaking off excess. Do not season with salt; abalone tend to have a high natural salinity. Heat the butter in a sauté pan over medium-high heat. When the butter stops sizzling and begins to foam, add the abalone foot side up to the pan. Gently shake the pan constantly and allow the butter to slowly turn a hazelnut brown with a nutty aroma. After 2 minutes, turn the abalone and sauté another minute on the foot side. The abalone and the butter should both be nutty brown. Do not overcook, as the abalone will become rubbery! Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalone on a plate and spoon some of the lemony juices over each serving. Adjust seasoning with a pinch of fleur de sel or sea salt, if needed.
In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Sub Total: 0.00
Shipping: 0.00
Discount: -0.00
Grand Total: 0.00
Email Recipe
Fresh Abalone Steaks
Serves 4
Ingredients:
4 tenderized abalone fillets
1/2 cup all-purpose flour
6 tablespoons unsalted butter
1 tablespoon finely chopped Italian parsley
1 tablespoon Meyer lemon juice
Sea salt
Directions:
Toss each abalone fillet in flour, shaking off excess. Do not season with salt; abalone tend to have a high natural salinity. Heat the butter in a sauté pan over medium-high heat. When the butter stops sizzling and begins to foam, add the abalone foot side up to the pan. Gently shake the pan constantly and allow the butter to slowly turn a hazelnut brown with a nutty aroma. After 2 minutes, turn the abalone and sauté another minute on the foot side. The abalone and the butter should both be nutty brown. Do not overcook, as the abalone will become rubbery! Add the parsley and lemon juice and shake the pan to coat with the juices. Place the abalone on a plate and spoon some of the lemony juices over each serving. Adjust seasoning with a pinch of fleur de sel or sea salt, if needed.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
