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Abalone Recipes

Abalone en Paillote
Abalone in Jade Sauce
Abalone in Lemon Sauce
Abalone in Lemon Shells
Abalone in Oyster Sauce
Abalone Chowder
Abalone Cioppino
Abalone Stew
Beachfront Abalone
Breaded Abalone Delight
Grilled Abalone
Island Style Abalone
Microwave Abalone
Poached Abalone w/ Lemon Grass & Ginger
Sautéed Abalone Cutlets
Sautéed Abalone Medallions
Sweet Abalone Hors d'oeuvres
Simple Classic Western Style Abalone-Steak Method
Grilled or BBQ Abalone
Recipe by Stacy Stephenson
Jeff Lanzaro Recipe
Paul's No Waste Abalone
Abalone Cordon Bleu

Sautéed Abalone Medallions

INGREDIENTS INSTRUCTIONS
  • 1 lb. cultured abalone medallions
  • 1 c. white flour
  • 1 c. margarine
  • 1/4 c. lemon juice
  1. Remove abalone medallions from bag and discard liquid.
  2. If frozen, thoroughly thaw before separating steaks to prevent tearing.
  3. Place flour on a plate or sheet of wax paper.
  4. Lightly dust the abalone steaks with flour on both sides.
  5. Melt the margarine in a sauce pan or microwave oven.
  6. Heat a large heavy gauge frying pan.
  7. Pour approximately 1/3 c. margarine into pan and heat until margarine sizzles when flour is sprinkled in.
  8. Put in just enough abalone to cover the bottom of the pan (4-6 pcs).
  9. Cook over 30 seconds and turn over. Repeat this procedure until all the abalone are cooked.

Variations

  • Use half lemon juice, half white whine while cooking.
  • Substitute corn flour, corn starch or bread crumbs instead of flour.
  • Marinate abalone in lemon or lime juice for 3-5 minutes, dust in flour and dip in egg wash before cooking.
  • Omit the lemon juice from the recipe.
  • Season with lemon juice and salt. Dredge through flour and pat of excess. Dip them in beaten egg and saute quickly (5 seconds each side) in smoking-hot clarified butter.
  • Substitute vegetable oils for margarine.

Sauce (Optional)
Sauce Buerre Blanc

Combine 1 c. of dry white wine, 2 tblsp. of Champagne vinegar and 2 chopped shallots in medium saucepan and bring to a boil. Cook at low rolling boil until liquid has reduced to 1/4 c. (about 15 minutes). Add 1/4 c. Creme Fraiche and boil until the liquid reduces to 1/3 c. With a wire whisk, briskly whisk in 12 tblsp. of sweet butter until fully incorporated. Season to taste.

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