Instructions: My recipe for abalone:
1. Follow Lisas recommendation re crowbarring them out of their shells .

2. Remove as much of the black, iodine covering as possible. (Too much of this is very toxic to some people and too much of it really only detracts

3. Slice meat approx. 1/4" thick, pound with heavy meat mallet to approx. 1/8" thickness. (If you have access to a meat slicer, this is the best way to achieve this fete, otherwise, be
*extremely* careful when slicing as the meat is very solid.)

4. Heat on high, 2 T. butter, a little olive oil and 2 cloves crushed garlic in a large, heavy skillet until butter melts.

5. Quickly place abalone slices in skillet and cook for approximately 30 seconds. Sprinkle each with freshly squeezed lemon juice, then salt and pepper. Flip slices over. Cook an additional 30 seconds or until barely opaque in color. Special Notes- Believe Lisas recommendations that: they are difficult to get out of their shells; they cook quickly or you end up with shoe soles; you will remember this for a lifetime (both the preparation and eating!). Enjoy. There is a reason these are considered a delicacy and are quite expensive to purchase in the stores if you can even find them. (A former roommate of mine used to free dive for them up in

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