Servings: 2 servings
Calories: 214kcal
Ingredients
- 4 medium fresh abalone in the shell
- 2 tablespoons butter
- 3 cloves garlic thinly sliced
- 1 teaspoon soy sauce
- Pinch of black pepper
- 1 teaspoon chopped parsley or chives
Instructions
- Scrub the abalone with a brush until the black film comes off and the flesh looks pale. Slide a spoon between the shell and the meat to release it. Remove the innards and the hard mouth piece. Save the cleaned shells for serving.
- Score the top of each abalone in a crosshatch pattern, cutting about 1/4 inch deep.
- Melt the butter in a skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the abalone, scored side down, and cook for 2 minutes. Flip, add the soy sauce, and cook 2 minutes more, spooning the garlic butter over them.
- Return each abalone to its shell, spoon over the butter and garlic, and sprinkle with pepper and parsley.
Notes
Abalone turns tough if overcooked, so keep the total cooking time to 4 or 5 minutes. Frozen abalone in the shell is widely available at Asian markets; thaw it in the fridge overnight.
Chef's Tip: Save the innards, which give abalone porridge its green color. Freeze them and use them the next time you make jeonbokjuk.
Keto Swap: This dish is naturally keto. Abalone is lean and rich in protein, and butter brings the fat.
Success Tip: Slice the cooked abalone thinly for anyone trying it for the first time; the texture is easier to enjoy in thin pieces.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 214kcal | Protein: 18g | Fat: 12g | Fiber: 0.1g
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