AI-generated imageKorean Pan-Seared Garlic-Butter Abalone (8 Pieces, 3 Servings)
Cleaned abalone is pan-seared with garlic and butter for a Korean seafood main dish. Unlike abalone porridge or pot rice, the flesh itself is grilled in a skillet.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Scrub the abalone with a clean brush. Wear protective gloves, carefully detach the flesh from the shell with a spoon, then remove the viscera, mouth and hard tooth and rinse.
- 02
Pat dry and lightly score a shallow crosshatch pattern on the flesh without cutting all the way through.
- 03
Heat 2 tbsp olive oil in a skillet over medium heat. Add abalone and turn when the first side browns; cook both sides evenly.
- 04
Add 10 g butter and 1 tbsp minced garlic; baste while adjusting heat to prevent burning. Cooking time varies by size: ensure the thickest flesh reaches about 63°C or is fully opaque and firm.
- 05
Season with salt and pepper, top with optional parsley and serve warm on a clean plate. Wash utensils that contacted raw abalone before reusing.
Helpful source links
Before you cook
Abalone may trigger molluscan shellfish allergies; butter contains milk. Keep raw seafood chilled and thaw frozen abalone in the refrigerator. Remove shell fragments and the hard tooth; clean tools that touched raw seafood. Cook to about 63°C or until firm and opaque. Refrigerate within two hours and use leftovers within 3–4 days.
Allergens: 조개류·연체동물(전복) / molluscan shellfish (abalone) / 貝類（アワビ）, 우유(버터) / milk (butter) / 乳（バター）
Image & source credits
AI-generated image.
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