Pan-Seared Brittany Abalone with Butter, Garlic, and Parsley

Ingredients

• 8 pieces fresh Brittany abalone (whole, in shell)
• 80 g churned unsalted butter (AOP Charentes-Poitou or equivalent)
• 4 cloves fresh garlic cloves
• 1 bunch fresh flat-leaf parsley (bunch)
• to taste fine sea salt (such as Guérande salt)
• to taste freshly ground black pepper

Method

1. Prepare the abalone: using a sturdy knife (an oyster knife or paring knife), insert the blade between the shell and the muscle at the wider end. Pry the shell open. Carefully detach the muscle from the flat shell. Remove the viscera (dark part) and the lip (black fringe) by pulling gently. Rinse the flesh under cold water to remove any residue. Pat it thoroughly dry with paper towels.
2. On the upper side (the side that was touching the flat shell), score the flesh in a crosshatch: make parallel lines 5 mm apart, without cutting all the way through, then perpendicular lines. This scoring keeps the abalone from curling during cooking and lets the butter penetrate. Turn it over and repeat on the other side (optional but recommended for large abalone).
3. Season each abalone with a pinch of salt and a turn of the pepper mill. Let rest for 5 minutes at room temperature.
4. Peel and finely slice the garlic cloves (slivers or minced, as preferred, though thin slivers are traditional). Wash, dry, and finely chop the parsley (leaves only, without the stems).
5. Place a large, heavy-bottomed cast-iron or stainless-steel skillet over high heat. Heat until a drop of water dances and evaporates immediately (about 2 minutes). Add the butter all at once. Let it melt and foam: it should turn blond/hazelnut-brown and smell nutty and toasted (do not let it burn).
6. Arrange the abalone in the skillet, crosshatched side down. They should sizzle immediately. Cook for 1 minute 30 seconds to 2 minutes, depending on thickness: the underside should be golden and the edges just beginning to pull in slightly. Do not move the abalone during this first cooking stage.
7. Turn each abalone with tongs. Add the sliced garlic to the skillet around the abalone. Cook for 30 seconds, tilting the skillet so the butter runs toward the garlic. Scatter the chopped parsley over the abalone and into the butter. Spoon the butter over the abalone (basting) for an additional 30 seconds. Total cooking time must not exceed 3 to 4 minutes.
8. Immediately transfer the abalone to warm plates (preheated in a 50°C oven). Pour the cooking butter with garlic and parsley over them. Serve at once, optionally with a green salad or a few lemon wedges (optional, but the Breton classic is enjoyed plain).

Nutrition

Per serving

Energy

160.9 kcal

Protein

2.27 g

Carbohydrate

1.9 g

Fat

16.3 g

Fibre

0.43 g

Calcium

6.51 mg

Iron

0.12 mg

Magnesium

2.36 mg