serves
2
prep
15 minutes
cook
5 minutes
difficulty
Mid
serves
2
people
preparation
15
minutes
cooking
5
minutes
difficulty
Mid
level
Ingredients
- 2 abalone
- ½ cup chives, chopped
- 3 tbsp unsalted butter
- 1 shallot, chopped
- 3 tbsp Yuzu juice (or lime juice)
- ¼ cup shallots
- 5 edible flowers, such as nasturtiums
Instructions
Combine unsalted butter, chopped shallots and a pinch of sea salt in a bowl, adding 3 tablespoons of yuzu juice. Press and mix together. Spoon onto a piece of cling-film and seal, rolling into a log, then freeze for 30 minutes.
Loosen and remove the abalone from its shell. Cover in cling-film and tenderise gently with a mallet. Thinly slice, season with salt and sear in an unflavoured oil (canola or sunflower) on a hot grill. Once the abalone starts to caramelise, transfer it to a plate, laying a few slices of the hardened butter on top.
Quickly grill the abalone to melt the butter. Finish with some crisp shallots and some chopped chives and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
