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4 small abalone in their shells, or tenderized abalone fillets
½ cup all-purpose flour
6 tablespoons unsalted butter
1 tablespoon finely chopped Italian parsley
1 tablespoon Meyer lemon juice
1. Vacuum-packed abalone: Skip this step; they are already cleaned, sliced and tenderized! Live abalone: Shuck by scooping them out of their shells with a butter knife or flat wooden spatula. Remove the mouth and innards. Tenderize by pounding gently with a meat mallet, either before or after slicing.
2. Toss each abalone fillet in flour, shaking off excess. Do not season with salt; abalone tend to have a high natural salinity.
3. Heat the butter in a sauté pan over medium-high heat. When the butter stops sizzling and begins to foam, add the abalone foot side up to the pan. Gently shake the pan constantly and allow the butter to slowly turn a hazelnut brown with a nutty aroma. After 2 minutes, turn the abalone and sauté another minute on the foot side. The abalone and the butter should both be nutty brown. Do not overcook, as the abalone will become rubbery!
4. Add the parsley and lemon juice and shake the pan to coat with the juices.
5. Place the abalone on a plate and spoon some of the lemony juices over each serving. Adjust seasoning with a pinch of fleur de sel or sea salt, if needed.