These are inspired by New Orleans-style sandwiches of fried seafood with lots of slaw and dressing on a crusty French baguette. You can also put them on a roll and call them a slider. Either way, it's a hearty, easy and delicious way to enjoy our farmed abalone from Davenport. They can be served as appetizers for 6 or entrees for 2 or 3 people.
Seared Abalone with Roasted Asparagus and Coke Farm Polenta
Whole seared abalone with a blistered cherry tomato, red onion and wine compote. I accompanied this with local asparagus and Coke Farm polenta. I would pair it with the wine you used in the compote. I go with a sauvignon blanc as my cooking wine for this dish.
Abalone fillets have a very mild flavor, and so we recommend using delicate sauces with them. This is a simple sauce with aioli on the side. (This recipe is from Food52). When I made these, I had basil in my garden, so I substituted basil for tarragon, and it was delicious. The abalone pictured here is served with black Imperial rice that has a rich, nutty flavor.