Red Abalone* Mock Club with Bacon, Lettuce and Tomatoes
By Wendy Brodie - Lincoln Court, Carmel, CA

Serves 4 (as an appetizer)

8 abalone (about 2" each)
2 T olive oil
1 shallot, finely minced
2 strips bacon, cooked, chopped
16 multi-colored cherry or pear tomatoes, quartered
1 C frisée lettuce, chopped
1 T extra virgin olive oil
1 t red wine vinegar
Salt and fresh ground pepper to taste
3 thin slices toasted sandwich bread, crusts removed, cut in 4 triangles

Remove abalone from shells, clean and pound slightly. Heat olive oil in a sautÈ pan and add shallot and abalone, sautÈing about 30 seconds on each side. Remove from pan and season with a little salt and pepper.

In a bowl, combine bacon, tomatoes, lettuce, extra virgin olive oil, red wine vinegar, salt and pepper. Toss lightly until well coated.

Toast bread, remove crusts and cut into four triangles. Use three triangles per portion.

Ingredients for the dressing:
1/4 C mayonnaise
1 t honey mustard
1 T milk or cream
Pinch of cayenne pepper

Combine ingredients in a bowl.

To Assemble and Serve:
Place one toast triangle on a plate. Top with a little salad mixture, then abalone. Drizzle with a little dressing. Place a second triangle on top and repeat these steps. Top off the mock club with a third triangle.

*Seafood Watch: recommends farmed abalone from the U.S.


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