Abalone D' Ore
By Chef Edward Pizzuti, Cafe Giostra, Brando's, Petaluma, CA

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

1 lb California farmed Baby Abalone Steaks (about 8)
Flour (for dusting)
2-3 eggs
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).

2. 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).

3. 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).

4. 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.

Note: 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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More Chef Recipes:
Abalone D' Ore

Boquerones or Marinated Fresh Anchovies

Cracked Dungeness Crab

Fresh Sardines ( or Anchovies)

Jumbo Fresh Water Spot Prawns (whole)

Lobster Diablo

Mozzarella D' Isufala

Mussels in Saffron-Sherry Sauce

Paella Codornices en Hoja de Parra
(Quails wrapped in grape leaves and pancetta)

Paella Valenciana

Other Related Links:
The Abalone Farm

Memories from Guglionesi

Edward Pizzuti - Bio


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