Preparation, Uses & Tips
Abalone can be kept on ice until preparation (up to 3 days) or frozen up to two months.
Cut steaks against the grain of the meat, and if necessary, pound each slice.
Dip the slices or pieces in seasoned flour and shake off excess. Heat a frying pan until very hot, add vegetable oil, and then saute the ablone 30 seconds on each side. Quick cooking is essential to keeping the abalone tender.
Place live abalone on a plate foot side up and cover with plastic wrap. Microwave on high heat for about 30 to 60 seconds, depending on the size of the abalone.
Heat a pot of water to a rapid boil. Boil abalone for 30 seconds. After cooling, abalone meat can be removed easily by hand.