Abalone Information
Contact Us
Q & A
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

Abalone in Jade Sauce

  • 12 2½ inch abalone
  • 1 tablespoon minced fresh ginger
  • 12 ounces fresh spinach, cleaned stemmed and patted dry
  • 1 bunch fresh chives, cleaned and dried
  • 4 sprigs fresh cilantro
  • 4 fresh basil leaves
  • ¼ cup chicken stock
  • ¾ cup whipping cream
  • ½ teaspoon salt
  • ¼ teaspoon Chinese chili sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ¼ cup butter, cut up (½ stick)
  • Freshly ground black pepper
To prepare abalone: Rinse. Run thin-bladed knife around inside edge of shell to shuck out meat. Discard visceral parts without trimming off dark edges, then place abalone in a resealable bag. With a wooden mallet, using sharp wrist movements, tap flesh repeatedly without ripping it apart, working in circular motion, starting from center, to obtain a uniform thickness. Turn over and repeat procedure for other side. Or you can place abalone on lower half of a tea towel, fold the other half of the towel over abalone and pound as directed.

Thoroughly dry abalone. Rub with half of the ginger, then cover and refrigerate until ready to use.

To prepare Jade Sauce: In a blender or food processor, process spinach, chives, cilantro, basil and ginger in batches until finely chopped. Add chicken stock and process until fairly smooth. Add cream, salt and chili sauce; process until pureed. Place mixture in medium sauce pan over low heat and bring to a simmer.

Meanwhile, combine cornstarch with the cold water in a small bowl and mix until smooth. Add mixture to simmering sauce and stir until well-blended. Cook, stirring occasionally, until sauce thickens, 2 to 4 minutes longer.

To assemble: Preheat oven to 500°. Place prepared abalone on baking sheet. Dot with butter and season with pepper to taste. Bake abalone until flesh turns white and is firm to the touch 3 to 4 minutes. Remove from oven.

To serve: Spoon Jade sauce in a pool on dinner plate. Place abalone on top of sauce. Serve immediately.

Chris Van Hook of Abalone International credits his friend Diane Davies with developing this recipe.

Home | About Us | Abalone Information | Services
Feedback/Contact Us | Q&A

Offices: Sausalito and San Rafael California
Mailing Address: Box 6886, San Rafael, California 94903
Tel: 415-888-3568
email: mail@fishtech.com

Website Designed and Maintained by Bogart Designs.