Things You'll Need:
- Abalone
- Allspice
- Beaten Eggs
- Butter
- Flour Or Breadcrumbs
- Hot Sauces
- Jalapenos
- Lemons Pepper
- Limes
- Mild Onions
- Onion Powder
- Salt
- Tomatoes
- Butter
- Salt
- Salt
- Tomatoes
- Salt
- Limes
- cilantro
- sauté pans
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Step 1
Cut the abalone into 1/4-inch pieces. It cooks more easily and quickly at this size, and all of the methods below require it.
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Step 2
Sauté in butter for 45 seconds on each side. Serve warm.
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Step 3
Sauté breaded abalone. Place a few eggs in a bowl and beat well. Lightly season bread crumbs or flour with a dash each of lemon pepper, onion powder (the abalone's greatest complement) and allspice; place this mixture in another bowl. Dip the abalone first in the egg mixture, then in the seasoning mixture. Place the seasoned abalone in a sauté pan with plenty of melted butter. Cook for 45 seconds on each side.
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Step 4
Make seviche. Cut the 1/4-inch slices of abalone into cubes. Marinate the cubes in lime juice overnight. Drain the cubes and combine with equal parts chopped mild onions, chopped tomatoes and diced fresh cilantro; season with salt and hot sauce or diced jalapenos to taste. Chill for up to 1 hour, transfer to a serving dish and serve with ice-cold beer.
Comments
Anonymous said
on 11/22/2005 For variety in recipes try grinding the abalone in a food processor. This saves alot of time pounding the meat. Once ground to an almost pastelike texture, use wet hands to form the abalone into patties or roll it into bite-sized balls. Have fun.