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Pan-Fried Abalone



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Pan-Fried Abalone

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Posted by ADMIN at 09/26/2007 06:35 | 0 comments

Directions:

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.


Ingredients:

2 Abalone steaks
3 tb Butter
1 tb Oil
Salt
Freshly ground pepper
1 tb Lemon juice
2 Sprigs of Parsley

Serves:

2 Servings

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