Cooking Abalone
Trevor's Abalone Recipe
This recipe is best prepared with an extra large abalone.
Ingredients
1/2 cup all purpose flour
1 tablespoon lemon pepper
1 tablespoon of garlic powder.
2 tablespoons of breadcrumbs - optional - for a crunchier coating
Preparation:
Shuck abalone foot from shell, remove organs and head, rinse in fresh water and place foot in a bowl and refrigerate for one hour. See our guide here. While resting in the bowl, the foot is going to produce some body fluid, juices. Do not discard.
After chilling, slice foot into steaks 1/4 inch thick slices. Place steaks into a zip loc baggie and tenderize by pounding, a few good whacks over every square inch on both sides. Put tenderized steaks back into the bowl with the juices.
Make a seasoned flour mix: In a bowl, one-half cup of all purpose flour, one tablespoon lemon pepper and one tablespoon of garlic powder. For a crunchier outer coating you can add two tablespoons of breadcrumbs if desired. Mix well.
Heat skillet to high with olive oil, dredge abalone meat through the seasoned flour, flash fry for 30-45 seconds on each side, serve immediately.
Chef Amalia Scatena creates a delicious dish at @theStationaery restaurant in Carmel. She begins by cooking freshly harvested Monterey Bay Abalone in a sous-vide bath and then sears them in butter. Tender and full of flavor, she finishes them with salsa verde, shoyu, apple, jalapeno and basil.
