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Seared Abalone with Squid Ink Pasta

The problem with abalone is keeping it from getting tough. The only was to avoid it is to cook it fast and serve it immediately because the more heat it is exposed to the tougher it gets. Believe me it can become entirely inedible if not attended to like a baby in bath water.

The other option is to use a meat tenderizer and hammer the abalone before you cook it. Once you tenderize you can be more certain that the abalone won't get tough while it's cooking. Use a very heavy hammer style meat tenderizer to pound the meat repeatedly. Be careful no to tear through the meat but you do want to give it several good wacks to break the muscle fiber.

Ingredients

Conversions to European measurements can be found here!

8 large farmed fresh California red abalone
2 tablespoons butter
2 tablespoons olive oil
½ cup fish broth
2 tablespoons minced parsley
2 cloves crushed, minced, ground garlic
salt and white pepper
8 oz squid ink fettuccini pasta

Procedure

In a large pot boil salted water and cook the pasta for 8 minutes or until al dente. Drain and place in a large serving dish.

In a large pan heat the olive oil and butter over medium high heat. Add the garlic and sauté for 30 seconds. Lay all the abalone meat flat on the bottom of your skillet and fry on one side for 2 minutes, turn the abalone and fry on the second side for 1 minute. Immediately add the fish stock and remove form heat. Add the parsley and salt and pepper. Pour the abalone and sauce over the pasta immediately and serve.

Notes

Finding farmed abalone is really difficult. I have had the best luck in Asian markets around the Bay Area. The best source I know of is the Kukje Market in Daly City. 2350 Junipero Serra Boulevard, Daly City, CA 94015 (650) 992-0333