Anonymous 2-7-2005

4 abalone steaks

1 cup milk

1/2 cup flour

salt and pepper

1/2 cup corn meal

3/4 cup 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

seasoned with salt and pepper and corn meal. Melt 1/2 cup butter over moderate

heat in a heavy 12 to 14 inch skillet. While the butter is melting, dip each

abalone steak first into the milk, then the flour mixture so that each piece is

well coated. When the butter in the skillet has stopped foaming, quickly saute

each steak on each side no more than 15 to 20 seconds per side. Overcooking

will cause the abalone to be tough. As each steak is sauteed, remove from the

skillet and place on a warm platter. When all the steaks are sauteed, sprinkle

with lemon juice and parsley. Place platter in a warm oven. In a heavy skillet,

melt 1/4 cup butter and saute the almonds over moderate heat for 4 to 6 minutes

or until they are golden brown, stirring constantly. Remove the platter from

the oven, pour the almonds and butter over the abalone and serve at once.