Serves 2

4 Abalone fillets, tenderized. 

3/4 cup Panko (Japanese bread crumbs) 

Salt and Pepper to taste

Olive Oil

Dip both sides of the abalone fillets into Panko.

Heat up olive oil in a saucepan.

Fry both sides of abalone until golden. 

Tarragon-Lime Aioli (from Food52)

2 large cloves garlic (give it a quick crush to release the flavor but don't pulverize)
1/4 cup 2 tablespoons olive oil
2 egg yolks
2 tablespoons freshly squeezed lime juice
1 teaspoon lime zest (the zest of one whole lime)
1 tablespoon chopped fresh tarragon
1/2 teaspoon sea salt
Black pepper (3 turns of the pepper mill)
1/2 cup minus 2 tablespoons vegetable or canola oil

To make the garlic-infused olive oil, add the 2 peeled, lightly crushed garlic cloves to the olive oil in a small saucepan and simmer on very low heat. Be very careful not to let the garlic get brown. Turn off the flame after just a few minutes and let the garlic sit in the oil until it softens. Let cool before making the aioli. I like to make this infused oil ahead of time -- sitting overnight gives a more profound garlic flavor. Add egg yolks, the cooled cooked garlic cloves, lime juice, lime zest, tarragon, salt and pepper to a blender. Blend until smooth. With blender running slowly add the vegetable oil and garlic-infused olive oil. The aioli will be thick and creamy and a lovely light green. Adjust seasoning and citrus to your taste.