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Pan-Fried Abalone

User Rating 4 Star Rating (3 Reviews)


Pan-Fried Abalone

Pan-Fried Abalone

Photo © Molly Watson
Simple, pan-fried abalone is the best way to appreciate the unique, crave-inducing flavor - something of a cross between scallops and foie gras - of abalone.

Wild abalone can only be picked in certain areas, with a license, and following strict rules. They cannot be legally purchased. What can be purchased, however, are farmed abalone. They are smaller than wild ones, but just as succulent.

In any case, abalone need to the cleaned and tenderized before cooking. If you've never done it before see these guides on How to Clean Abalone and How to Prepare Abalone.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes


  • 1 wild abalone or 2 farmed abalones, cleaned
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper (optional)
  • 2 Tbsp. butter
  • 2 tsp. vegetable or canola oil


  1. Thinly slice the abalone and pound the slices tender.
  2. In a large shallow bowl or wide plate, combine the flour, salt, and pepper. Dredge the abalone slices in the flour mixture, shake off any excess flour, and lay the abalone slices in a single layer on a baking sheet, cutting board, or platter. Alternatively, put the flour mixture in a large resealable plastic bag, add the abalone slices, and shake to coat.
  3. In a large frying pan or sauté pan, melt the butter and oil over medium-high heat. Add the floured abalone slices in a single layer and cook until golden, 2 to 3 minutes. Turn the slices over and cook until golden on other side, another 2 to 3 minutes. Repeat with any remaining slices. Serve hot.

Makes 4 appetizer servings Pan-Fried Abalone.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Another idea of Pan Fried Abalone, Member Louishavenga

I find that after cleaning the Abalone and leaving it in the fridge overnight, somehow it works better. I then hit the Abalone lightly with the flat-side of a kitchen hammer until it feels soft (a little mushy). I put the Abalone on it's back, the round 'foot' up and then cut the Abalone like a mushroom in not to thin slices. The slices I turn flat and hit them lightly with the kitchen hammer again. I then spice them with Black Pepper and Nutmeg only. I then coat them with flour and dip them into whipped egg and then fry them in a butter and oil mixture on slightly above medium heat. Turn them over and you will have a tasty, soft and truly lovely dish.

5 out of 5 people found this helpful.

See all 3 reviews

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