Steps
- Use a wooden spoon or spatula to wrest the abalone from its shell. Cut off and discard the dark sac of viscera, as well as the rubbery lip around the edge. Scrub the remaining abalone clean or cut off any black stuff around the edges.
- Thinly slice the cleaned abalone. Pound the slices to tenderize them by gently tapping each slice with a meat tenderizer or the back of a large metal spoon until they become limp.
- In a large shallow bowl or wide plate, combine the flour, salt, and pepper. Dredge the abalone slices in the flour mixture, shake off any excess flour, and lay the slices in a single layer on a baking sheet or platter. Alternatively, you can place the flour mixture in a resealable plastic bag, add the abalone slices, and shake to coat.
- In a large frying pan or sauté pan, melt the butter and oil over medium-high heat. Once the butter has melted and stopped foaming, add a single layer of floured abalone slices to the pan and cook until golden, about 2–3 minutes per side. Repeat for any remaining slices.
- Serve hot and enjoy.