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. |
