Equipment
Ingredients
Abalone Prep
- 2 fresh or thawed whole abalone, in shell
- 15 ml neutral cooking oil, grapeseed or canola
Brown Butter Sauce
- 60 g unsalted butter, cut into cubes
- 15 ml lemon juice, freshly squeezed
- 10 g flat-leaf parsley, finely chopped
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Using a stiff kitchen brush, vigorously scrub the edges and surface of the abalone under cold running water to remove any black film. Slide a paring knife between the meat and the shell to detach the muscle. Remove and discard the viscera (guts) and the hard mouthpart.
Place the cleaned abalone on a cutting board, cover with plastic wrap, and gently pound with a meat tenderizer until the muscle relaxes and feels soft to the touch.
Slice the tenderized abalone horizontally into thin medallions, approximately 5mm thick.
Heat a heavy skillet over medium-high heat until hot. Add the neutral cooking oil. Once the oil is shimmering, carefully add the abalone medallions using tongs.
Sear the abalone undisturbed for 30 to 45 seconds per side until lightly golden. For safety, ensure the seafood reaches an internal temperature of 63°C/145°F, though it will happen almost instantly. Immediately transfer to a warm serving plate.
Wipe the skillet clean and return to medium heat. Add the unsalted butter. Cook until the butter foams, subsides, and begins to smell nutty with visible brown specks.
Remove the skillet from the heat to stop the cooking. Whisk in the freshly squeezed lemon juice, chopped parsley, kosher salt, and black pepper.
Spoon the hot lemon-parsley brown butter generously over the plated abalone medallions. Serve immediately.
Chef's Notes
- When tenderizing, keeping a layer of plastic wrap between the meat tenderizer and the abalone prevents tearing the delicate flesh while distributing the force evenly.
- Abalone cooks incredibly fast. Practice strict mise en place by having your lemon juice squeezed, parsley chopped, and butter cubed before the abalone ever touches the pan.
- If purchasing live abalone, let them rest in the refrigerator for an hour before shucking. The chill relaxes the muscle, making it easier to separate from the shell.
- Do not skip the scrubbing step. The dark film on the edges of the abalone contains iodine flavors that can turn bitter when seared.
Storage
Refrigerator: 1 day — Best eaten immediately. Refrigerated leftovers will become significantly tougher.
