This classic Abalone with Beurre Blanc pairs tender pan-seared abalone medallions with a velvety butter-wine sauce. A luxurious yet simple seafood dish ready in minutes.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