I never tire of preparing abalone. Ever since my days as chef grillade at the shuttered Chez Carey restaurant, I have enjoyed preparing abalone. At that time, we cooked large white abalone steaks in one of three ways, muniere (lemon butter), almondine (with almonds) or Doria (with cucumbers). In all cases, they were seasoned, dipped in flour, beaten eggs and quickly sauteed.
Of late, I have been baking the cocktail size abalone much like you would escargot. I prepared a fennel duxelle by cooking finely chopped fennel, shallots and garlic with butter until almost dry. A small amount of the duxelle went into the abalone shell, abalone added and topped with a classic garlic butter. After a quick bake, the abalone is ready to eat. Feel free to email me for a recipe!
Chef Michael
