| 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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