Here is a classic preparation for abalone — the key to preparation is to not overcook the abalone. Prepare the buerre blanc sauce first, and then quickly sauté the abalone. 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,...Read More

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...Read More