Ingredients:
2 Abalone
Steaks
3 Tablespoons Butter
1 Tablespoon Oil
Salt
Freshly ground pepper
1 Tablespoon Lemon juice
2 Sprigs Parsley
Method:
Tenderise the abalone steaks by
pounding with a wooden mallet. Use persistent, firm strikes, and
flatten them to quarter inch thickness. Do not overcook, or the
abalone will become tough and rubbery. Thirty seconds to a side is
enough. Less is better. Pat the abalone dry. Melt the butter with
the oil in a large skillet. When the butter foams and is very hot,
add the steaks. Season with salt and pepper and fry 30 seconds on
each side. Transfer to a warm platter, drizzle with lemon juice
and garnish with parsley.
