Total prep time 50 min

Serves 6


For the Abalone:

  • 18 of abalone
  • 4 large eggs, beaten
  • ¼ tablespoon of flour (Wondra or all-purpose)
  • 6 cups of vegetable oil or butter
  • 6 dill sprigs for garnish

For the Beurre Blanc Sauce

  • 2  dry white wine (Chardonnay)
  • 6 medium shallots, peeled and chopped
  • ½ cup of whipping cream
  • 1½ cups unsalted butter
  • 1 teaspoon of lemon juice
  • Salt and white pepper to taste
  • ½ ounce of enoki mashrooms trimmed
  • 6 cups of fresh tomato, peeled, seeded, chopped medium-fine
  • 3 tablespoons of dill or tarragon, chopped medium-fine


For the Abalone

  1. Run a small knife or blunt spatula between the meat and the shell.
  2. Remove the intestines by pulling them back and off the red mouth parts, located in the front.
  3. Split the abalone in half horizontally.
  4. Place the abalone between two moist tea towels and lightly pound the meat with a meat tenderizing mallet, to even them out and tenderize the meat.
  5. DO NOT over pound as the abalone will fall apart. Use tender strokes until you fill the abalone is relaxed.

For the Beurre Blanc Sauces:

  1. Reduce wine and shallots until almost dry in a heavy-bottomed saucepot.
  2. Add cream and reduce by one half of its volume.
  3. Cut butter into small pieces and whisk into the reduction over medium heat. DO NOT BOIL.
  4. Adjust seasonings, add lemon juice and strain through a fine-mesh strainer, retaining the butter sauce. Keep the butter sauce warm.
  5. When ready to serve, add the enoki mushrooms, diced tomato, and fresh herbs to the sauce, mixing well.
  6. Heat gently over a low flame, do not boil. Reserve in a warm place while the abalone are cooked.

Finishing the dish:

  1. Season the abalone with salt and pepper.
  2. Dredge in flour and dip into well-beaten eggs.
  3. Sauté the abalone quickly. 5-10 seconds per side in hot oil.
  4. Spoon sauce onto plate, top with abalone.