| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood, Shellfish | 2 | Servings | |
INGREDIENTS
| 2 | Abalone steaks | |
| 3 | tb | Butter |
| 1 | tb | Oil |
| Salt | ||
| Freshly ground pepper | ||
| 1 | tb | Lemon juice |
| 2 | Sprigs of Parsley |
INSTRUCTIONS
Recipe by: Fannie Farmer Tenderize 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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