1/2 kg of abalone, shelled
1 tablespoon of olive oil
1 small garlic clove
1/3 cup of white dry wine
1 sprig of parsley
1 tablespoon of freshly squeezed lime juice
1/2 cup of fresh or canned heavy cream
salt and black pepper to taste
1/2 kg of abalone, shelled
1 tablespoon of olive oil
1 small garlic clove
1/3 cup of white dry wine
1 sprig of parsley
1 tablespoon of freshly squeezed lime juice
1/2 cup of fresh or canned heavy cream
salt and black pepper to taste
Cut the abalone into small cubes and season with salt
Let it rest for 1 hour
Drain off any liquid that forms
Sear the olive oil in a pan, add the chopped abalone and garlic
Baste lightly and add the wine and parsley
Cook slowly until the abalone is cooked but still firm
Remove the parsley
Add the lime juice, heavy cream, salt, and black pepper
Stir slowly over low heat for 5 minutes
Serve hot.
