The best abalone I ever had was thinly sliced raw abalone that was plucked from the ocean about an hour before. Served with a little light soy sauce and a squeeze of lemon. Fantastic!
As simple as possible; lightly dusted in superfine flour or rice flour, pan seared quickly and served with lemon quarters. Possibly a relish on the side. Mr Skot must be a fellow denizon of the Central Coast where abalone is sustainably farm raised. It's not available in too many other places.
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