Preparing and cooking abalone made simple.
A large mollusc which grows up to 22cm in diameter, it has a shell and clings to rock between shallow water and 30 metres in depth.
The muscular foot holding the shell to the rock is the edible part and yields up to half a kilogram of edible meat when cleaned and shelled. The New Zealand abalone, called a paua, also has an edible roe sack.
To prepare, cut the foot out of a fresh abalone with a sharp knife and trim away the hard outer edge, removing the stomach and intestines as well.
Cut into 12 millimetre thick slices, wash and dry, then pound with a meat tenderizer until it doubles in size.
Lightly broil in hot butter or oil quickly; no longer than 40 seconds per side or it will end up tough and rubbery.
Serves well with lemon wedges or in salads or soups.
Read more: http://gomestic.com/cooking/how-to-prepare-and-cook-abalone
abalone?? never heard of it. :>
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