Anonymous 2-7-2005

2 abalone steaks

3 tablespoons butter

1 tablespoon oil

salt and freshly ground pepper to taste

1 tablespoon lemon juice

2 sprigs parsley

Tenderize the abalone steaks by pounding with a wooden mallet. Use persistent,

firm strikes and flatten them to quarter inch thickness.Do not overcook, or the

abalone will become tough and rubbery. Thirty seconds to a side is enough. Less

is better. Pat the abalone dry. Melt the butter with the oil in a large

skillet. When the butter foams and is very hot, add the steaks. Season with

salt and pepper and fry 30 seconds on each side. Transfer to a warm platter,

drizzle with lemon juice and garnish with parsley. Serves 2.