• Jeff Parrott (member recipe!)

Red abalone with pine nuts, lemon & butter

  • rinse 6 abalone, pat dry

  • season each side with salt & pepper

  • dust with flour

  • heat 2T butter in non-stick saute pan over medium high heat, til bubbling subsides

  • add abalone, foot side up.

  • sauté 1 to 2 minutes until golden brown (shake pan to keep them from sticking)turn, cook another 1 to 2 minutes until golden brown

  • remove abalone from pan onto heated plates

  • add 1/4 cup pine nuts to pan.

  • sauté until golden brown brown add the juice of half a lemon and 2T chopped parsley

  • sauté until juice is reduced by half and syrupy, remove from heat

  • add 2T butter, stirring til melted, pour over abalone.

  • use fork as passage to nirvana!