Abalone is a large mollusk that is as delicious as it is tough. If you’re not buying pre-tenderized abalone, you’ll have to do the “tenderizing” yourself.
- Start by trimming away the dark, curly edges, which tend to stay tough. Then, slice it into thin 1/4-inch slices.
- Place a piece of plastic wrap or parchment paper on your cutting board, then place the abalone pieces on it, and top with another piece of plastic wrap or parchment.
- Using a wooden mallet or the back of a heavy spoon, gently pound the strips to flatten them slightly. Be careful not to pound too hard — you don’t want to shred or tear the meat. The abalone is now ready to eat or cook.
If you enjoy abalone raw, serve the chilled abalone with a spritz of lemon juice and extra virgin olive oil, or a bit of soy sauce with a dab of wasabi.
