Garlic-Butter Pan-Grilled Abalone (2 servings)

Check cleaned abalone for removal of mouth, teeth and viscera. If cleaning whole, scrub, detach and remove these parts.

Score the flesh shallowly and pat dry. Keep raw seafood away from serving dishes.

Melt butter over medium-low heat and briefly sauté garlic without burning.

Cook abalone on both sides until opaque, firm and cooked through. Time depends on size.

Season with salt and pepper; add optional parsley and serve immediately. Refrigerate leftovers within 2 hours.