How to prepare an Abalone

[tubeN2]

[font "Arial"]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[/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"]Remove the meat from the shell[/font]

[font "Arial"][/font]













[font "Arial"]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.[/font]

[font "Arial"][/font]













[font "Arial"]Cut the meat across the grain, but not quite in half, for a butterfly cut[/font]

[font "Arial"][/font]













[font "Arial"]To tenderize, lightly pound the meat a few times on both sides with a broad knife.[/font]















[font "Arial"]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.[/font]

[font "Arial"][/font]













[font "Arial"][/font]

[font "Arial"]Serve two cooked two-inch petite abalone placed in the shell for a nice presentation.[/font]



[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"][/font]

[font "Arial"]Serve three cooked, three inch petite abalone with fresh pasta and vegetable garnish.[/font]

[font "Arial"]Note: Larger farmed abalone of 100mm or more require only one or two pieces per serving. [/font]

[font "Arial"][/font]

[font "Arial"]Don't forget to check our recipe board for some other wonderful recipes. [/font]
[signature]