Abalone with Ginger Butter Sauce

Abalone with Ginger Butter Sauce


  • 1/2 cup plus 2 T. unsalted butter
  • 2 small shallots, minced
  • 3 T. dry white wine
  • 3 T. white wine vinegar
  • 1 t. heavy whipping cream
  • 2 t. ginger purée
  • 6 – 8 abalone steaks
  • 1/2 cup flour
  • Viola flowers or pansies for garnish (optional)

Melt 1 T of butter in a small saucepan over medium heat. Add the shallots and sauté until transparent. Add the wine and vinegar. Cook until the mixture is reduced to about 1 T and is syrupy. Whisk in the cream. Reduce the heat to low.

Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk in the butter, piece by piece, working on and off the heat as necessary to keep the butter from melting before it is emulsified. Whisk in the ginger purée. Remove from heat. Keep warm in a very low oven or in the top of a double boiler over simmering water.

Lightly pat steaks dry with a paper towel. Coat both sides of steaks with flour and shake off excess. Melt the remaining 2 T of butter in a medium size skillet over medium-high heat. Place enough abalone in the skillet to cover the bottom. Cook for 30 – 60 seconds on each side until golden brown.

Immediately transfer the abalone to a warm serving platter. Pour the ginger butter sauce over the abalone. Garnish with flowers. Serve immediately. Serves 2.

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