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Building Up California Abs

June 23, 1994|KITTY MORSE

Note : To prepare and tenderize abalone, run thin-bladed knife around inside edge of shell to shuck out meat. Discard visceral parts without trimming off dark edges. Then place abalone scallop in plastic zipper food bag. With wooden mallet, using sharp wrist movements, tap flesh repeatedly without ripping apart, working in circular motion, starting from center, to obtain uniform thickness. Repeat same procedure for other side. Or place abalone scallop on lower half of tea towel, fold other half over scallop and pound as directed.

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This recipe from Pacific Mariculture calls for the small abalone, usually reserved for appetizer-size helpings. Leave the abalone in the shell until ready to use.

GRILLED ABALONE 1/4 cup soy sauce 1/4 cup sake or dry Sherry 2 tablespoons peanut or vegetable oil 2 tablespoons minced ginger root 12 small abalone in shells

Bring charcoal to red-hot stage in outdoor grill.

Mix soy sauce, sake, oil and ginger root in medium bowl. Remove abalone meat from shells and place in marinade. Marinate 10 minutes. Return marinated abalone to shells. Reserve marinade.

Place filled shells, shell side down, on oiled grill. Grill 1 minute, shell will act as receptacle. With tongs, turn shells with abalone over carefully and grill 30 seconds longer until meat is lightly browned. Heat reserved marinade until boiling and use as dipping sauce. Serve abalone in their own shells immediately. Makes 4 servings.

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