Quick and Easy Brown butter Pan Fried Abalone
6 Tenderized Abalone
4 Tablespoons of butter (Divided)
2 Tablespoons olive oil (divided)
Kosher Salt and freshly ground pepper to taste 1
2 Sprigs of fresh parsley
- Pat steaks dry with a paper towel
- Melt half the butter with the half the oil in a medium sized skillet over medium high heat. (We will be cooking these in two batches)
- Have salt and pepper out ready to season the steaks quickly - a pinch of each should do just fine!
- Allow the butter to foam and just begin to brown and then add 3 steaks. Quickly season the steaks lightly and let cook for 20-30 seconds on each side.
- Transfer to a warm platter, and repeat the next batch.
- Place the steaks on top of a mixed green or arugula salad with a vinaigrette dressing, and then squeeze a small amount of fresh lemon juice on top of the steaks, then top with parsley and enjoy!
3/5 - Watch your temps!
Classic Abalone Sliders
6 Tenderized Abalone Steaks
1 Egg - slightly beaten
2 Teaspoons Milk
3/4 Cup Panko Flakes or Sifted breadcrumbs
2 Tablespoons Vegetable Oil
6 Brioche Slider Buns (Whole Foods)
Mayonnaise or Aioli for spreading
Baby Arugula - enough for sliders and a side salad
Prepare buns and set aside.
Mix the egg and the milk and beat slightly. Place the mixture in a shallow plate.
In a second plate place the breadcrumbs.
Pat the abalone dry and then dip into the egg mix and coat the entire steak on both sides, then transfer to the second plate and coat with bread crumbs.
Once you have coated all 6 steaks with bread crumbs heat the 2 tablespoons of oil in a large skillet.
When the oil begins to ripple - just before it smokes - add the breaded steaks and cook for 60-90 seconds on each side.
Remove the steaks from the pan and place on top of already prepared slider buns. Use the extra greens as a side salad!
This recipe is inspired by our all time favorite dish from Nick’s Nextdoor, now Nick’s on Main in Los Gatos. Jessy and I fell in love with abalone from American Red Abalone Farm when we tried this dish almost 6 years ago!
2/5 - Pretty easy, but watch your temps!
Abalone Carpaccio with Ginger, Scallions, and Ponzu
1 Tablespoon Mirin
1 Tablespoon Rice Wine Vinegar
1 1/2 Tablespoons fresh squeezed lemon juice
2 Tablespoons soy sauce
6 Tenderized Abalone steaks - sliced paper thin!
1 Cup boiling water
3 Tablespoons Olive Oil
1/2 Cup Green Onion strips Julienned (2 inches each)
1/4 Cup Peeled and Julienned fresh ginger (2 inches each)
Kosher salt and black pepper
2 Tablespoons of Ponzu
a) Place mirin in a small salute pan and heat over very low heat. Ignite it with a fire starter or
long match and flambé to burn off the alcohol. Let it cool slightly.
b) Combine the mirin, vinegar, lemon
juice, and soy sauce in a small bowl and set aside.
a) Place the sliced abalone in a strainer bowl so that the slices are not overlapping. Slowly pour the boiling water over the abalone to quickly cook. The abalone should turn whiter.
b) Arrange the abalone on two plates.
c) Warm the oil in a sauce pan (do not heat it to smoking) and quickly cook the green onion and ginger slices for about 5-10 seconds. Season with salt and pepper. Using small tongs or chopsticks, remove the green onions and ginger from the pan and evenly distribute over abalone slices.
d) Drizzle scallion mixture and serve with a small side salad and steamed white rice.
5/5 - Challenging
> 5 Minutes
Pan Fried Abalone with Gremolata and Avocado
1 Bunch finely chopped Italian Parsley
1 Clove minced garlic
Grated Zest of one lemon
1 Cup extra virgin olive oil
Green Goddess Dressing
1/2 Bunch Italian Parsley leaves 1/2 Bunch of tarragon
3 Green onion tops
1 Small garlic clove
1 Anchovy fillet
2 Tablespoons water
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Mayonnaise
1/2 Cup Creme fraiche
2 Tablespoons Lemon Juice
2 Tablespoons Champagne Vinegar
6 Tenderized Steaks
1/2 Cup Rice Flour
1 Egg, Beaten
1/4 Clarified Butter
1 Ripe Avocado
Salt and Pepper to taste
1 Cup soft herbs, chiffonade (parsley, sorrel, tarragon, etc.)
Extra Virgin Olive oil to taste
1. Prepare Gremolata
a) In a small bowl, thoroughly mix all Gremolata ingredients and then set aside.
2. Prepare Green Goddess Dressing
a) In a blender combine parsley,
tarragon, green onion tops, garlic, anchovy, and water. Blend in 1/2 cup Olive oil slowly to emulsify. Pour into a medium bowl and whisk in the mayonnaise, creme fraiche, lemon juice, and champagne vinegar.
3. Prepare Abalone
a) Dredge abalone in flour, dip in egg, and then gently push into breadcrumbs, evenly coating both sides.
b) Heat a medium sauce pan over medium-high heat and melt clarified butter. Swirl to coat pan evenly. Sauté abalone about 30 seconds on both sides - watching your temps along them way. Rest abalone on a rack and squeeze lemon juice on each fillet.
4. Put together dish!
a) Place diced avocado in a medium bowl and add 1/4 cup gremolata. Season with salt and pepper, mix and divide among 2 plates. Slice each abalone into 4-5 lengthwise pieces and place 3 fillets over the avocado mixture. Drizzle desired amount of green goddess on the edges the abalone and on the plate.
b) Dress herbs with olive oil, lemon juice, salt and pepper. Place on top of abalone and serve.
4/5 - Challenging