The pearlescent inner side of the abalone shell provided the material from which many cameos were made in the Victorian Era. The abalone itself, hiding inside this wing-shaped shell, is a rare treat among edible shellfish. If you have the good fortune to obtain an abalone, its preparation is more complicated than the preparation of oysters, since the abalone has a foot, but not as complex as the preparation of other shellfish, such as clams, which require the application of heat to open.
Use an oyster knife to pop the shell open and pry the abalone out of its shell as one piece. Set the shell aside.
2
Pick up the abalone so its guts hang below it. Use kitchen scissors to cut off the guts. Place the guts in a locking plastic bag, close the bag and discard.
3
Use a scrubbing sponge and clean water to scrub the sides of the abalone, removing the "black stuff." An alternative is to trim this with the scissors.
4
Turn the abalone so that the curled edges are pointed toward you. Cut them off. Invert the abalone and trim the tough, pointed end (the foot) away from the rest of the meat.
Tips & Warnings
If the shell won't open, use the point of the oyster knife to pry the shell open at the hinge, rather than the front. This prevents damage to the shell.
Abalone are large shellfish, or mollusks, that taste similar to scallops when tenderized before cooking. They are found worldwide except the western...
