Step 1.
|
Place a thin fillet knife against the
inside of the flat portion of the shell
and move it inward, cutting the muscle
attachment close to the shell.
|
Step 2.
|
Remove the meat from the shell.
|
Step 3.
 |
Trim the head, gills, and viscera. To do
this lay the abalone the foot side down.
Place the knife just forward of the
point where the meat was attached to the
shell and cut at a 45 degree angle down
and forward. |
Step 4.
 |
Cut the meat across the grain, but not
quite in half, for a butterfly cut.
|
Step 5.
|
To
tenderize, lightly pound the meat a few
times on both sides with a broad knife.
|
Step 6.
 |
Add some butter to a very hot skillet.
You must cook abalone quickly or it will
become very tough. Cook for only one or
two seconds on each side. SERVE
IMMEDIATELY |
