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Abalone are an ocean delicacy helping to restore ecosystems. This recipe comes from Cultured Abalone Farm at Rancho Dos Pueblos in Santa Barbara County. Read about the farm and how they contribute to the restoration of red and white abalone in Where Conservation Meets Cultivation.
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RECIPE: Pan-Fried Abalone With Preserved Lemon and Pistachio Gremolata
- Yield: Serves 2 as a main protein or up to 6 as an appetizer 1x
Ingredients
Units
Scale
The preserved lemon and pistachio gremolata
- 1/2 preserved lemon
- 1 whole lemon
- 1 cup raw pistachios
- 1 garlic clove, grated finely, until it forms a paste
- 1/4 cup olive oil
- Salt and pepper to taste
The abalone
- 6 standard size abalone (~ 1/4 lb each)
- Avocado oil, or another high-smoke-point oil
- 2 large eggs
- 1 cup flour
- 1 cup panko
- Sea salt
Instructions
- Chop the preserved lemon very finely, almost into a paste, being careful to remove the seeds.
- Zest the lemon and juice half of the lemon. Set aside.
- On the stove top, toast the pistachios until fragrant and before they turn brown, about 2 to 3 minutes. Let cool before chopping.
- Add the chopped preserved lemon, lemon zest, lemon juice, and garlic to the chopped, cooled pistachios. Mix in the olive oil. Add salt and pepper to taste. You may not need salt as the preserved lemon is very salty.
- Using a small paring knife or a spoon, shuck the abalone from their shells: Starting at the top of the abalone, where the holes begin, run your knife or spoon under the membrane connecting the meat to the shell. Work your way around the shell until the membrane is completely removed from the shell. With some force, pop the meat from its attachment point in the middle of the shell. Remove the guts and head from the meat and discard.
- Place the abalone between two sheets of parchment paper, ensuring the parchment is folded and tucked along the edges, enclosing the abalone on all sides.
- Using a meat tenderizer or rolling pin, lightly pound the abalone to tenderize, being careful not to split the meat. Pound until the abalone is about 1/4-inch thick. Repeat with each abalone, using new parchment paper each time.
- In a heavy-bottomed pan such as cast-iron, add the oil to coat the bottom of the pan. Heat on medium-high until the oil is shimmering and starting to smoke.
- While waiting for the oil to come to temperature, lightly beat the eggs in a shallow bowl. Place the flour and panko in separate shallow dishes and season each with salt. Dredge each abalone steak in flour, then eggs, then panko, ensuring each steak is coated completely.
- Cook the breaded abalone for 40 seconds on each side in the smoking hot pan until golden brown. Be sure not to crowd the pan; cook the abalone in batches if necessary. Place on a paper towel or wire rack to drain any excess oil. Season with salt immediately.
- Top the hot abalone with the preserved lemon gremolata to your taste, and enjoy!
Notes
Can’t find preserved lemon? You can substitute two whole lemons. Just be sure to cut the whole lemon really finely after zesting and juicing, and remove the seeds.
