This recipe is quite delicious. It should be: it's double the work and double the danger. I suggest calling an ambulance when you sit down to eat... just in case.
Ingredients
- 1 Abalone
- 1/4 cup flour
- 3/4 cup fine dry bread crumbs
- 2 eggs yokes lightly beaten
- 1/4 cup olive oil
- 1 garlic clove, minced
- salt
- black pepper
- white pepper
- 1 cup sliced mushrooms
- 2 tablespoons of butter
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon peel
- 1 cup Half and Half
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 tablespoons of white wine or vermouth
- 1/4 cup grated Romano cheese
- roll of paper towels
Preparation
- Place bread crumbs and flour in separate shallow bowls.
- In another shallow bowl, blend eggs and wine/vermouth.
- Layer 4 or 5 paper towels on a plate.
Cooking Instructions
- Cook the abalone steaks .
- Heat a dry frying pan on medium high heat.
- Wait until the frying pan is hot.
- Add olive oil to the pan.
- Wait until the oil is hot.
- Add 2 to 3 abalone steaks to the hot oil.
- Cook on one side approximately 30 seconds.
- Sprinkle steaks with some of the garlic.
- Turn abalone steaks gently.
- Cook for another 20 seconds.
- Remove abalone steaks to the serving dish.
- Cover abalone steaks with 2 or 3 paper towels.
- Repeat from step 2 for the remaining abalone steaks.
- Transfer the abalone steaks to casserole dish .
- Saute the mushrooms.
- Add butter and mushrooms to the frying pan.
- Sprinkle with lemon juice and lemon peel.
- Saute for 1 minute until just glazed.
- Spoon over abalone.
- Pour Half and Half into frying pan and bring to a boil.
- Stir in cornstarch paste and cook until thickened.
- Stir in wine and season to taste with salt and pepper.
- Pour thickened sauce over abalone and mushrooms.
- Sprinkle with cheese.
- Place under broiler until cheese is lightly browned.
- Enjoy.
Last Modified: February 3, 2003
© 1998 - 2000, 2003 Rocky
Daniels
All Rights Reserved.
