Abalone

Abalone season re-opened on August 1 in Northern California. My husband aims to get the largest he can find. The large yellow/orange one measured just under 10 inches.

 

He cleaned them, sliced them 1/4" thick with a meat slicer and pounded them. He coated the slices with beaten eggs then dredged them in panko crumbs mixed with a little curry powder. The slices were sauteed with olive oil until browned.

 

A yelow meal--corn on the cob, curry abalone and quinoa.

 

Casal Garcia--a very refreshing white wine from Portugal. My husband brought this one home from the Azores. There's a little effervescence and it was perfect with the yellow meal.

 

 

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