Chewy and Savory Abalone Butter-Sear: A Generous Home-Cooked Feast
Chewy and Savory Abalone Butter-Sear: A Generous Home-Cooked Feast
Premium Home Dining: Abalone Butter-Sear Recipe and How to Prepare Abalone (Includes Tips for Removing the ‘Beak’!)
Winter brings a delightful array of seasonal seafood, and this past week, I savored some live abalone from Wando! While removing the abalone’s guts and beak might seem a bit tricky at first, with a little practice, you’ll find it becomes quite swift. It’s wonderful to enjoy such luxurious ingredients generously at home. I’ll guide you through the process of preparing abalone and share my recipe for a deliciously savory and chewy abalone butter-sear!
Main Ingredients- 6 live abalones
- 2 Tbsp thinly sliced garlic
- Cherry tomatoes, as needed
- Asparagus, as needed
- Mushrooms (like button mushrooms), as needed
- Pinch of herb salt
- Pinch of dried parsley
- 1 Tbsp butter
Cooking Instructions
Step 1
To remove any mud or debris, thoroughly scrub the abalone’s body and shell, paying close attention to the creased areas. Use a cleaning brush and scrub gently but effectively, much like washing delicate clothes. Rinse the thoroughly cleaned abalones under running water and pat them dry.
Step 2
Now, let’s separate the abalone meat from its shell. Carefully insert a spoon between the shell and the meat. Apply steady pressure, using the spoon as a lever, to gently detach the meat. Consistent pressure is key, rather than brute force.
Step 3
Next, we’ll remove the abalone’s ‘guts’ or internal organs. Use a knife to carefully cut away the darker parts. Importantly, make sure to remove the black, gritty ‘beak’ or sand sac located near the mouth. This ensures a pleasant texture without any grittiness. If you’ve collected the abalone guts, they can be frozen in a zip-top bag and used later to make a richly flavored, delicious abalone porridge.
Step 4
This step focuses on removing the abalone’s ‘beak,’ a hard part found at the front of the meat. Make a shallow incision with your knife in a diagonal line on the front part of the abalone meat; this will help expose the beak. You can then gently pull it out with your fingers or scrape it away carefully with the side of your knife. Be sure to remove this, especially if serving to children or the elderly.
Step 5
To ensure the abalone doesn’t curl up too much during cooking and looks visually appealing, score the top surface of the meat. Making crosshatch cuts will help it cook more evenly and maintain a beautiful shape on the plate. These cuts also allow seasonings to penetrate better, enhancing the flavor.
Step 6
Prepare the vegetables for sautéing. Thinly sliced garlic will add wonderful aroma, and cherry tomatoes should be washed and have their stems removed. Feel free to use other vegetables you have on hand, such as asparagus, button mushrooms, or broccoli, as they all pair beautifully. Today, I’m using cherry tomatoes that I had in the fridge, but any combination works well.
Step 7
Let’s begin cooking. Preheat a frying pan over medium heat. Add 1 tablespoon of butter and let it melt. Once melted, add the thinly sliced garlic and sauté until fragrant, being careful not to burn it. This step infuses the butter with a delicious garlic aroma.
Step 8
When the garlic is fragrant, add the cherry tomatoes and sauté them together. As the tomatoes cook, they release their natural sweetness, adding another layer of flavor to the dish. (Remember, other vegetables like button mushrooms, asparagus, and broccoli are also excellent choices here.)
Step 9
Now, add the prepared abalones to the pan and sear them on both sides until golden brown. Sprinkle a little herb salt over the abalone as it cooks for seasoning. If you have dried parsley, a pinch sprinkled over will add both visual appeal and a lovely herbaceous note.
Step 10
Be mindful not to overcook the abalone, as it can become tough. Once both sides are nicely seared and golden brown, immediately turn off the heat. Transfer the abalone to a serving plate. Enjoy this delicious abalone butter-sear immediately while it’s warm!
