Prized for its delicious flavor, beautiful shell and as a mythical aphrodisiac, the abalone has been cherished for centuries. The following recipe was shared with me over 40 years ago by Chris and Pat Jones, free divers on the California Central Coast.
16-1oz. Abalone Medallions
3 whole eggs, lightly whipped
2 cups crushed saltine crackers
2 cups clarified butter
Juice from 1 (one) fresh lemon
Chopped parsley – optional
1. Dip abalone in beaten eggs, then cracker crumbs – hold on side.
2. Heat butter in saute pan until a fresh cube of bread browns quickly. Butter is now at proper heat to saute.
3. Place abalone medallions in the pan and cook over medium-high heat for approximately 45 seconds to a minute, each side golden brown It is imperative not to over cook the abalone!
4. To finish, squeeze the juice of the lemon over abalone.
Serve immediately, garnish with chopped parsley if desired.
PS: OK to drizzle a little of the pan butter over the plated abalone medallions.
Chef’s Note: In my restaurant experience, when serving abalone, I would have the wait staff standing by the cook line to serve the dish immediately after plating. Some chefs will want to create additional sauces and garnishes with this dish, but this pure and simple abalone recipe allows the delicacy of the abalone alone to be savored by the guests.
Footnote: Where Do You Purchase the Fresh Abalone?
Call my bud Brad @ The Abalone Farm in Cayucos, Calfornia at 805-995-2495, and tell Brad that Chef Len sent you.
Or order Fresh Abalone online at www.AbaloneFarm.com
If you want to impress your friends or serve the very best at any high-end dinner this dish fits the bell. A great wine to pair with this dish would be a young Viognier. I personally prefer and recommend Denner Winery Viognier.