Abalone Butter Sear: The Ultimate Recipe for a Savory and Chewy Delicacy
Effortless Abalone Butter Sear: Rich, Savory, and Perfectly Chewy!
Say goodbye to cooking failures! This recipe is foolproof, even for beginners. It’s simple to make and incredibly delicious, making it a crowd-pleaser. Highly recommended as a nutritious meal for children!
Ingredients- 6 fresh abalone (live)
- 20g unsalted butter (approx. 2 Tbsp)
- 5 cloves garlic, minced
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin or sake)
- A pinch of salt
Cooking Instructions
Step 1
Begin by preparing your fresh live abalone. Thoroughly scrub the abalone, paying close attention to the crevices between the shell and the meat, and any surface debris. Use a stiff brush and scrub vigorously to ensure it’s impeccably clean. This step is crucial for achieving a tender texture and removing any unpleasant odors.
Step 2
Before proceeding with the detailed preparation, let’s give the abalone a quick blanch to tenderize it. Prepare a pot with a small amount of water and add 1 tablespoon of cooking wine (mirin or sake).
Step 3
Once the water comes to a boil, carefully add the cleaned abalone. Blanch for a very short time – precisely 30 seconds. This quick blanching makes the abalone meat easier to handle and softens it beautifully without overcooking, which can make it tough.
Step 4
After the 30-second blanch, immediately transfer the abalone to a bowl of cold water. Rinse it lightly. This shock in cold water helps to stop the cooking process and maintain a pleasant, firm texture.
Step 5
With the abalone slightly blanched, separating the meat from the shell becomes remarkably easy. Gently insert a spoon or a knife into the gap between the shell and the meat. With a slight leverage, you’ll find the meat slides out cleanly, much like shucking an oyster.
Step 6
Identify the red part, which is the abalone’s mouth. The entrails are located along the side of the body. Since the abalone has been blanched, you can usually pull the entrails and the mouth section gently with your fingers to remove them cleanly and easily.
Step 7
You’ll have a beautifully cleaned abalone fillet. Don’t discard the removed entrails; they can be used to add richness to abalone porridge or incorporated into soups for extra flavor.
Step 8
Now, score the cleaned abalone meat. Make diagonal cuts across the surface of the abalone. These scores will not only make the abalone more tender when cooked but will also help the delicious butter and garlic flavors penetrate deeper into the meat.
Step 9
It’s time to sear the abalone! Melt the 20g of unsalted butter in a frying pan over low heat. Once the butter is melted and shimmering, add the minced garlic. Sauté the garlic gently, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as this will affect the flavor.
Step 10
Once the fragrant garlic butter is ready, place the scored abalone into the pan. Keep the heat on low and sear the abalone for about 1-2 minutes per side, flipping occasionally, until it turns golden brown and looks beautifully seared.
Step 11
If you used unsalted butter, this is the time to season with salt according to your preference. Adding salt will enhance the savory notes of the abalone and complement the richness of the butter.
Step 12
Finally, sprinkle a little freshly ground black pepper over the abalone. The pepper adds a subtle warmth and complexity that elevates the overall flavor profile.
Step 13
And there you have it! Your delicious, savory, and chewy Abalone Butter Sear is ready. Serve immediately while warm for the best experience.
