By Chef Edward Pizzuti,
Cafe Giostra, Brando's, Petaluma, CA
Abalone from The Abalone Farm, Cayuccos, CA
1 lb California farmed Baby Abalone Steaks (about 8)
Flour (for dusting)
1 tbls. Fresh Leaf Parsley (chopped flat)
2 oz. olive Oil
1/4 lb. Butter (unsalted)
2 Lemons (cut in wedges)
TT Salt & Pepper
1. In small
bowl briefly whisk the eggs with chopped parsley and pinch
of salt and pepper. Rinse and pat dry the abalone steaks.
Dust the steaks with flour and dip into egg wash. In a
sauté pan, place the olive oil and butter and heat
to medium. (do not overheat).
Lift one abalone steak out of the egg wash, draining excess
and place in sauté pan, making sure that the abalone
is not sticking to pan (if it is, the oil is not hot enough).
Cook the abalone steaks for about 1–2 minutes on
each side, as many as you can fit in the pan, taking care
not to overlap the slices. Note: be careful not to overcook
and prevent the egg coating the abalone from turning dark
(they should be golden yellow on both sides).
Remove abalone to a serving platter or individual appetizer
plates, sprinkle some chopped parsley on top and garnish
with lemon wedges to be squeezed on top of the abalone.
A simple lemon sauce consisting of butter, white wine,
lemon juice and chopped parsley can be used to top the
slices of cooked abalone.
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Pizzuti - Bio