Abalone Prep: Handling abalone
Abalone is extremely perishable, and should be kept refrigerated and used within 3 days.
To shuck abalone, use an offset spatula, and slide under the foot of the abalone and pry from the
shell. Remove the digestive system from around the edge. With a sharp paring knife, find the bony
"mouth" and cut off. Rinse off abalone, making sure to remove all digestive organs. Rinse the shells,
and reserve them if needed.
To tenderize the abalone, lay out a dish towel on a sturdy table or butcher block. Remove the
abalone from the fridge and, holding a sharp knife at a wide angle, make crosscut incisions about
1/4-inch apart and 1/4-inch deep on the bottom of the foot of the abalone.
Place the abalone foot side down on the edge of the dish towel and fold the other edge of the towel
over the abalone to completely cover them. Pound each abalone two to three times gently but
firmly with the flat side of a meat tenderizer. You should slightly flatten the abalone without
disfiguring or splitting it.
The Day Before: Shuck according to instructions above. Place abalone meat on a plate cover with
plastic and put in frig overnight.
Ingredients Prep: Day of
Tenderize the abalone per instructions above, Return the abalone to its plate and cover with
When ready to serve, toss each abalone in flour, shaking off excess. Do not season with
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 about 2 minutes, turn
the abalone and sauté another minute on the foot side. The abalone and the butter should both
be nutty brown. Add the parsley and lemon juice and shake the pan to coat with the
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.