Pan-Seared Abalone

Tender abalone medallions seared in garlic butter with lemon. Simple, fast, and delicious.

Prep: 10 mins

Cook: 5 mins

Serves 2

Medium

Ingredients

1
Clean the abalone thoroughly under cold water. Remove the intestines and scrub the shell. Slice the abalone into thin medallions (about 5mm thick) - this is crucial for tenderness.
2
Score a shallow diamond pattern on each medallion with a sharp knife. This helps the abalone absorb flavour and cook evenly.
3
Season the abalone slices with salt and pepper on both sides.
4
Heat a heavy-based pan over high heat until very hot. Add the olive oil and 1 tablespoon of butter.
5
When the butter is foaming, add the abalone slices in a single layer. Sear for 10-20 seconds per side only - overcooking will make them tough and rubbery.
6
Remove the abalone immediately and set aside on a warm plate.
7
Reduce heat to medium. Add remaining butter and garlic to the pan. Sauté for 30 seconds until fragrant but not browned.
8
Squeeze in the lemon juice and swirl to combine. Pour the garlic butter sauce over the abalone.
9
Garnish with fresh parsley and serve immediately with lemon wedges.

💡The key to tender abalone is slicing it thin and cooking it very briefly - no more than 20 seconds per side.
💡Fresh abalone should smell like the ocean. Avoid any with an ammonia smell.
💡Let the pan get very hot before adding the abalone for a proper sear.