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Important Information about cooking cultured Abalone Steaks
Our premium Red Abalone Steaks are 100% natural with no additives. The abalone are professionally tenderized on-site, there is no need to tenderize further as this will cause breakage.
Abalone has a mild flavor; any seasoning should be used very lightly as to not over-power the delicate and sweet flavor.
Abalone cooks very quickly and should be served promptly after cooking. If many portions are to be cooked, it is advisable to have more than one skillet heated and ready for cooking or the abalone should be cooked to order.
Always pre-heat the skillet and cook on high/med high heat. Wipe the skillet clean with a towel between batches if the butter begins to scorch. Serve immediately or place on warming tray for no more than five minutes.
 "Treana" symbolizes a trinity of natural elements - the sun, the soil, and the ocean - the elements that make Paso Robles and the rest of the Central Coast a prime area for premium wine grapes. Our abalone steaks pair wonderfully with Treana White. Treana White is a blend of Marsanne and Viognier, two white Rhône varietals that thrive in California's Central Coast. www.treana.com
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(serves 4)
Ingredients:- 1 lb tenderized abalone steaks (16/1oz steaks)
- 2 eggs
- 1 cup crushed saltine crackers or panko
- 2 cups clarified butter
- lemon wedges
| Thaw overnight in the refrigerator. Do not remove the steaks from the vacuum packs. Using the palm of your hand, gently pound each steak 6-8 times. To open the vacuum packs and to minimize tearing the delicate steaks, cut the vacuum pack bags on two or three sides. Handle the steaks by the top/tip or use a spatula.
Beat eggs until slightly foamy. Dip abalone steaks in egg then crushed saltine crackers to evenly coat both sides. Hint: It is important to pre-heat the skillet. Pour enough clarified butter into a pre-heated skillet to cover the bottom. 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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Buerre Blanc Sauce
Currants & Almonds
Ingredients:
- 1/2 cup dry white wine
- 2 T. Champagne vinegar
- 1 T. minced shallots
- 1/4 cup creme fraiche
- 12 T. sweet butter
- 1/4 cup raisins or currants
- strongly brewed black tea - enough to soak raisins
- 4 oz. slivered almonds
Buerre Blanc Sauce
Mushrooms & Herbs
Ingredients:
- 6 peeled, chopped shallots
- 2 cups dry white wine
- 1 cup whipping cream
- 1 1/2 lb. unsalted butterv
- 1 T. lemon juice
- salt and freshly ground white pepper
- 1 cup enoki daki mushrooms (Japanese snow drop mushrooms)
- 1 cup regular mushrooms, julienned
- 1/2 cup fresh tomatoes, peeled, seeded and sliced
- 2 T. chopped dill
- 2 T. chopped tarragon
- 2 T. chopped parsley
Honey Champagne Sauce
Ingredients:
- 2 cups dry Champagne
- 1 t. honey
- 1 large pat of butter, coated in flour
Apricot Pineapple Sauce
Ingredients:
- apricot/pineapple jam
- butter
- white wine
| Buerre Blanc Sauce - Currants & Almonds
Pour tea over raisins and soak until they swell (about 2 hours). Drain off excess tea. Combine wine, vinegar and shallots in a medium saucepan. Bring to a boil and reduce to 1/4 cup. Add creme fraiche and reduce to 1/3 cup. Wisk in small pieces of butter until thoroughly mixed. Strain and keep warm. Toast almonds in oven at 375°F until golden brown (about 10 minutes). Add
raisins and almonds to sauce.
Buerre Blanc Sauce - Mushrooms & Herbs
In a heavy sauce pan, reduce wine and shallots until almost dry. Add cream and reduce by one half. Cut butter into small pieces and whisk into the reduction over medium heat. DO NOT BOIL. Adjust seasoning, add lemon juice and strain. Add the mushrooms, tomatoes, dill, tarragon and parsley. Keep warm.
Honey Champagne Sauce
Melt butter in a saucepan over medium heat. Add Champagne and honey. Bring to a boil and stir continuously to avoid lumping. Reduce to a smooth velvety sauce with the consistency of lite syrup.
Apricot Pineapple Sauce
Melt butter and jam in a saucepan over low heat. Add white wine. Adjust the amount of each ingredient to suit your taste. Keep warm.
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Ingredients:- 6 - 8 abalone steaks
- 1 cup milk
- 1/2 cup flour
- 1/2 cup finely ground raw almonds
- 3/4 cup clarified butter
- juice of 1 lemon
- 1/4 cup finely chopped fresh parsley
- 1/2 cup slivered almonds
| Pour milk in a large shallow bowl. In another shallow bowl combine flour and ground almonds seasoned with salt and pepper. Pre-heat a heavy 12"- 14" skillet over moderate heat. Add enough clarified butter to the skillet to cover the bottom. Dip each abalone steak first into the milk, then the flour mixture, so that each piece is well coated. Sauté steaks on each side until golden brown; around 45 seconds per side. (Overcooking will cause the abalone to be tough.) As each steak is sautéed, remove from the skilet and place on a warm platter. Place platter in a warm oven.
In a heavy skillet, melt 1/4 cup butter and sauté the almonds over moderate heat for 4-6 minutes or until they are golden brown, stirring constantly. Remove the platter from the oven, pour the almonds and butter over the abalone. Sprinkle with lemon juice and parsley and serve at once. Serves 2.
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Ingredients:- 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 transer 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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Ingredients:- 1/4 lb chanterelles
- 1 t. minced shallots
- 1 T. olive oil
- 1 T. balsamic vinegar
- 1 clove garlic, crushed
- 2 . olive oil
- Salt and pepper
- 1 cup cherry tomatoes
- Chicken or fish stock
- 2 - 4 abalone steaks
| Preheat oven to 450°F. Clean and slice mushrooms. Toss with olive oil, garlic, salt and pepper. Spread on baking sheet; roast until tender.
Pour stock into a skillet to a depth of 1/2" and bring to simmer. Add abalone. Reduce heat and poach quickly for 10 seconds. Remove from liquid and let cool. Combine shallots with a pinch of salt and pepper and crush. Whisk in vinegar and oil. Adjust seasoning. Add abalone, mushrooms and tomatos; toss to coat. Serves 2.
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Ingredients:- thin sliced bacon
- Jack, Pepper Jack, or fresh Mozzarella cheese cut into strips
- 1 oz. Abalone steaks
| Place the strips of bacon in a shallow pan in the oven at 350 for 5 - 10 minutes to cook off some of the fat; do not allow the bacon to crisp. Remove from oven, drain and let cool.
Place a strip of cheese along the edge of each steak and roll the steak around the cheese.
Roll a piece of bacon around each steak; cover as much of the exposed steak as possible. Cut off the extra bacon to use on the next steak. Secure the roll with a toothpick.
Grill until the bacon is lightly browned and the cheese begins to melt out the ends. Grill plain or with BBQ or grilling sauce.
Place hors d'oeuvres on a cutting board, remove the toothpick, slice in half an serve with cocktail toothpics with your choice of chilled white wine or Syrah. Delectable!
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Ingredients:
- 8 tenderized abalone steaks (1oz each)
- fresh fruit: pineapple, peaches, pears
Marinade:
- 1/2 cup soy sauce
- 1/2 cup sherry
- 1/2 cup mango juice
- 2 Tbs balsamic vinegar
- 2 1/2 Tbs brown sugar
- 1/2 tsp dry mustard
- 1 Tbs grated fresh ginger
- 1 Tbs minced garlic
| Prepare the marinade and reserve 1/3 of the mixture for a glaze. Marinate the abalone steaks for 30 minutes to 1 hour.
Place the reserved marinade in a pan, add 2 Tbs brown sugar & 1 1/2 tsp of corn starch. Stir over low heat until thickened. Use this glaze as a finish for the fruit on the skewers while grilling.
Cube fresh pineapple, peaches, and pears. Assemble by placing 2 skewers about 2 inches apart and weaving the marinated abalone steaks onto the skewers so that the steaks will lie flat on the grill. Alternate with fruit between the steaks. Each double skewer can have 2 steaks.
High heat is required for abalone to cook properly. If it is not cooked quickly over high heat, it can become tough and rubbery. We suggest mesquite charcoal or a natural gas grill. Also, adjust the grilling surface close to the heat source.
Brush the fruit with the glaze. Grill over high heat for 1-2 minutes per side. Serve hot off the grill. Serving suggestion: place the skewers on a cutting board and slice each abalone steak in half so that you have two single skewers. Serves 2-4
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