Prel
Culinary Explorer
I met Sarah, a girl passionate about cooking, who shared her secret for Pan-Fried Abalone. Sarah's technique of tenderizing each slice made the dish unforgettable, boasting a blend of scallop-like richness with hints of foie gras.
2.Use a wooden spoon or spatula to wrest the abalone from its shell, cut off and discard the dark sac of viscera, cut off and discard the rubbery lip around the edge of the abalone, scrub the rest of the abalone clean or cut off the icky black stuff around the edges.
3.Thinly slice the cleaned abalone. Pound the slices tender: use a meat tenderizer or, even better, the back of a large metal spoon to gently tap each slice until the texture goes from stiff to limp.
4. In a large shallow bowl or wide plate, combine the flour, salt, and pepper. Dredge the abalone slices in the flour mixture, shake off any excess flour, and lay the abalone slices in a single layer on a baking sheet, cutting board, or platter. Alternatively, put the flour mixture in a large resealable plastic bag, add the abalone slices, and shake to coat.
5.In a large frying pan or sauté pan, melt the butter and oil over medium-high heat. Once the butter has melted and stopped foaming, add a single layer of the floured abalone slices to the pan and cook until golden, 2 to 3 minutes. Turn the slices over and cook until golden on the other side, another 2 to 3 minutes. Repeat with any remaining slices.
6. Serve hot and enjoy.
Dive into the culinary adventure with Sarah's Pan-Fried Abalone recipe! Let the sizzle of the pan and the aroma of the sea guide your taste buds to an unforgettable experience.
Ingredients
- 1 wild abalone, or 2 farmed abalones
- 1 cup flour
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper, optional
- 2 tablespoons unsalted butter
Steps to Make It
1.Gather the ingredients.2.Use a wooden spoon or spatula to wrest the abalone from its shell, cut off and discard the dark sac of viscera, cut off and discard the rubbery lip around the edge of the abalone, scrub the rest of the abalone clean or cut off the icky black stuff around the edges.
3.Thinly slice the cleaned abalone. Pound the slices tender: use a meat tenderizer or, even better, the back of a large metal spoon to gently tap each slice until the texture goes from stiff to limp.
4. In a large shallow bowl or wide plate, combine the flour, salt, and pepper. Dredge the abalone slices in the flour mixture, shake off any excess flour, and lay the abalone slices in a single layer on a baking sheet, cutting board, or platter. Alternatively, put the flour mixture in a large resealable plastic bag, add the abalone slices, and shake to coat.
5.In a large frying pan or sauté pan, melt the butter and oil over medium-high heat. Once the butter has melted and stopped foaming, add a single layer of the floured abalone slices to the pan and cook until golden, 2 to 3 minutes. Turn the slices over and cook until golden on the other side, another 2 to 3 minutes. Repeat with any remaining slices.
6. Serve hot and enjoy.
Dive into the culinary adventure with Sarah's Pan-Fried Abalone recipe! Let the sizzle of the pan and the aroma of the sea guide your taste buds to an unforgettable experience.
Love the spoon tenderizing tip! The scallop & foie gras flavors must be incredible ..Trying this for a special occasion! 
That's intriguing! I've never tried cooking abalone at home before. Excited to give this a shot and savor something new. Thanks for sharing your recipe!
