How to Prepare and Cook Abalone

Abalone is a large mollusk that clings to rocks and is covered with a single iridescent shell. The muscular foot that holds the shell to the rock is edible. Fresh abalone is available only in California You can find canned or frozen abalone in other states.

To prepare fresh abalone, cut out the foot with a sharp knife. You should also trim away the dark fringe, stomach, and intestines. Rinse the foot and cut it across the grain into ½ inch slices. Pound the slices, using a mallet, until soft.

Sauté abalone less than one minute per side in butter, oil, or bacon drippings. Serve with lemon wedges. For a variety, cut the slices into strips for a stir-fry dish or chop them up for chowder.