Abalone Medallions
From The Abalone Farms Favorite Recipes.

Made with:
Abalone from The Abalone Farm, Cayucos, CA

Ingredients:
1 lb. Abalone Medallions
1 cup White Flour
1 cup Butter
1/4 cup Lemon Juice

Beurre Blanc Sauce (Recipe)

Procedure:
1. Remove abalone medallions from bag, and discard liquid.

2. If frozen, thoroughly thaw before separating steaks to prevent tearing.

3. Place flour on a plate, or sheet of wax paper.

4. Lightly dust the abalone steaks with flour on both sides.

5. Melt the butter in a sauce pan or microwave oven. Heat a large heavy gauge frying pan.

6. Pour approximately 1/3 cup butter into pan, and heat until it sizzles when flour is sprinkled in. Put in just enough abalone to cover the bottom of the pan ( 4 – 6 pieces.)

7. Cook over 30 seconds and turn. Repeat this procedure until all abalone are cooked.

Variations:
-Use half lemon juice, half white wine while cooking.

-Substitute corn flour, corn starch or bread crumbs instead of flour.

-Marinate abalone in lemon or lime juice for 3 – 5 minutes.

-Dust in flour, and dip in egg wash before frying.

-Omit the lemon juice from the recipe.

-Season with lemon juice and salt. Dredge through flour and pat off excess.
Dip them in beaten egg and sauté quickly in hot clarified butter. (3 – 5 seconds).

-Use oil instead of butter.