An elegant, fast Tasmanian seafood entrée showcasing fresh abalone, gently tenderised and sautéed with garlic, baby capers, parsley, and bright lemon. Perfect served in its shell for a modern yet classic starter at any gathering.
Abalone with Garlic, Caper, Parsley & Lemon
Prep time :
20 minutes
Cook time :
5 minutes
Serves :
4 as an entrée
Total Time :
25 minutes
Abalone with Garlic, Caper, Parsley & Lemon
Ingredients
- 2 large Tasmanian abalone
- 2 tablespoons olive oil, plus extra if needed
- 100g salted butter, chopped
- 2 cloves garlic, finely sliced
- 1 lemon, zested and juiced
- 1 tablespoon salted baby capers, rinsed and dried
- 1 tablespoon finely chopped parsley
- Rice flour, for dusting
- Salt, to taste
Method
Prepare the Abalone:
- Use a dessert spoon to detach the muscle from the shell, remove abalone, and clean away any sand and liver (reserve the liver, if preferred). Remove the beak and scrub black areas with a vegetable brush.
Tenderise:
- Place abalone between baking paper sheets or inside a reusable bag. Gently pound both sides with a mallet until soft.
Slice & Flour:
- Slice abalone thinly. Toss slices in rice flour with a pinch of salt, and shake off excess.
Quick Sauté:
- Heat olive oil in a skillet over high heat. Add abalone and garlic; fry until abalone is just golden (about 1 minute per side)
Finish Sauce:
- Add butter, capers, and parsley. Cook together for 1 minute, swirling. Season lightly. Remove from heat, then add lemon zest and juice, and combine well. Add reserved liver if desired and stir briefly.
Serve:
- Return abalone slices to cleaned shells and spoon pan sauce over. Garnish with extra parsley or lemon zest.
Chef’s Tip
For added richness, gently fry abalone liver with garlic before adding butter. The key is quick, gentle cooking, abalone is best when tender, never rubbery.
