Seared Abalone with Brown Butter & Capers

Method

1. 1

   Remove abalone from shell, clean thoroughly, trim the dark skirt.

2. 2

   Slice into 3mm-thick medallions against the grain.

3. 3

   Lay slices between two sheets of baking paper and tenderise lightly with a mallet.

4. 4

   Heat butter in a pan until nut-brown and fragrant. Add capers, garlic, lemon zest.

5. 5

   Sear abalone slices 20 sec each side in the brown butter. Remove immediately.

6. 6

   Squeeze over lemon juice. Plate. Scatter with parsley and sea salt. Serve at once.