pan fried abalone with honey champagne sauce
Abalone is native to our Coasts in Northern California. Many people dive this time of year for their meat. Our neighbor dives off of Fort Bragg and brings home the goods to share. This is a recipe we tried from this site, one of many for abalone steak recipes.
Pan Fried Abalone Steaks (serves 4)
- 1 lb tenderized abalone steaks (16/1oz steaks)
- 2 eggs
- 1 cup panko
- 2 cups clarified butter or ghee
- lemon wedges
Tenderize abalone steaks and set aside.
Beat eggs until slightly foamy. Dip abalone steaks in egg then evenly coat both sides in panko. 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.
Honey Champagne Sauce
- 2 cups dry Champagne
- 1 t. honey
- 1 large pat of butter, coated in flour
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.