A simple pan-fried abalone is a simple a delicious preparation that really highlights this CA heritage seafood. It takes some time to tenderize all the slices, but it’s an important step—without it, the abalone will be tough and chewy. If you like, garnish the abalone with chopped fresh chives and a sprinkle of flaky sea salt, and serve with aioli.
SERVES 4
Ingredients:
- 1 abalone, shucked, cleaned, and thinly sliced
- 1 cup (100 g) panko bread crumbs
- ½ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Lemon wedges, for serving
Recipe Preparation:
Using a meat tenderizer or the back of a large metal spoon, gently tap the abalone slices until the texture softens, becoming limp. (Make sure not to pound the abalone as it is not as effective at tenderizing as gentle tapping.)
In a wide, shallow bowl, whisk together the panko, smoked paprika, salt, and pepper. Dredge the abalone slices in the mixture to coat evenly, shaking off any excess. Lay the slices in a single layer on a baking sheet, cutting board, or platter.
In a large frying pan over medium-high heat, melt the butter with the olive oil. Add the prepared abalone slices to the pan in a single layer and cook, turning once, until golden on both sides, about 4 minutes total.
Serve at once, with lemon wedges to squeeze over.
