This classic abalone preparation pairs tender, delicately sautéed medallions with a velvety beurre blanc — a luxurious butter sauce infused with wine, shallots, and cream. The secret is speed: abalone cooks in seconds, and keeping it tender is all about a light hand and a hot pan. It’s an elegant coastal dish that feels special without being fussy.
INGREDIENTS:
Buerre Blanc
2 large shallots, finely chopped
2 tablespoons white wine vinegar
3 tablespoons dry white wine
2 tablespoons heavy cream
1 cup butter, cut into 16 pieces
Salt and pepper
Abalone
1/2 cup flour
Salt and pepper
1 egg, beaten well
12 abalone medallions, tenderized*
4 tablespoons butter melted
1 lemon, cut into wedges
*If you purchase abalone from H & H Fresh Fish Company, the abalone has already been tenderized and is ready to cook.
METHOD:
In a small saucepan, combine shallots, vinegar, and white wine. Bring to a boil, then reduce heat and simmer uncovered until the liquid reduces to about 2 tablespoons. Add the cream and reduce heat to low. Simmer gently until the mixture reduces to about 3 tablespoons. Add the butter one piece at a time, whisking nonstop. Allow each piece to fully emulsify before adding the next. If the sauce begins to separate, remove from heat and whisk vigorously until it comes back together. Return to low heat only once stabilized. Strain if you prefer a smooth sauce, then season with salt and pepper. Keep warm on the lowest heat possible, whisking occasionally.
Place flour on a plate and season with salt and pepper. Set beaten egg beside it.
Dip each abalone medallion in the egg, then dredge lightly in flour, shaking off excess.
Melt the butter in a sauté pan over medium heat. When it starts to bubble, add the abalone. Cook 15–30 seconds per side, just until golden. Do not overcook — abalone becomes tough if left too long in the pan.
Plate the warm abalone, spoon beurre blanc generously over the top, and finish with lemon wedges.
SERVING SUGGESTIONS:
- Serve alongside steamed vegetables such as asparagus, green beans, or baby carrots.
- Pair with a simple lemon-herb risotto or buttered pasta.
- Add a crisp green salad with a citrus vinaigrette to cut the richness.
- For a coastal-inspired dinner, serve with sourdough and a chilled glass of Sauvignon Blanc.
YIELD: Serves 3 – 4
