Ocean Rose Abalone Steaks with Lemon Caper Sauce

Ocean Rose Abalone Steaks with Lemon Caper Sauce
(serves 4)

Ingredients:

  • Abalone steaks
  • crushed saltine crackers or panko
  • whole egg or egg whites
  • clarified butter
  • fresh lemon slices

Beat egg until slightly foamy. Dip abalone steaks in egg then crushed saltine crackers or panko to evenly coat both sides. Place the steaks on a tray and allow to rest at room temperature for at least 10 minutes. This helps to promote even cooking and a crispy texture to the coating.

Hint: It is important to pre-heat the skillet until almost smoking hot.

Pour enough clarified butter into a pre-heated skillet to cover the bottom. If you don’t have clarified butter use a mixture of 2/3 cooking oil and 1/3 whole butter. Place enough abalone to cover the bottom of the pan. Cook over high/med high heat until browned; about 1 minute each side. Squeeze fresh lemon juice over the steaks before removing from the skillet. Serve immediately or place on warming tray for no more than five minutes.



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