Abalone Saute

CopyRight @ 1998

This method of preparing Abalone is fairly simple and allows the flavor of the Abalone to come through well.

Slice and pound the Abalone steaks as described in "Abalone Preparation". Definitely put some lemon juice on as you pile up the pieces after pounding.

For this recipe, you want to have oregano, garlic (crushed or powder), onion (diced), white wine, lemon juice, teriyaki, butter and oil (vegetable and/or olive oil).

This recipe has the problem that like all Abalone dishes, you want to cook Abalone quite hot, but some of these ingredients don't like hot. So the ones that can take heat are put in first and the ones that can't are put in just before the Abalone.

Get a good fry pan fairly hot. Put around a teaspoon of butter and a teaspoon of oil into the hot pan. Add crushed oregano, garlic, onion and perhaps some bay leaves broken up some. Let this get hot and cook some.

As quickly as possible put in maybe 1/2 oz. wine and a tablespoon of both lemon juice and teriyaki. Stir it quick and toss in the abalone. Cooking hot, the Abalone should need no more than 1 minute per side. Over cooking will make it quite tough.

You can only cook about 2 or 3 batches this way before the juice in the pan turns to glue and you have to replace the mix. The juice is good over rice. This is one of the best ways to eat Abalone.

There is great room for adjustment to the ingredients used for saute cooking. Sometimes the wine or the teriyaki got forgotten. Perhaps something got added. Dan and I used to have eating competitions to see if we could both eat a 9 inch Red Abalone. It was also a cooking competition. We tried everything. Funny thing was, one of the tastiest methods was when Dan cooked it saute with a mix that included a great deal of black pepper. You figure. That should not work, but I guess it was worth trying at the time.

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