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1
Fillet the conch meat on a cutting board to create flat 12 to 15 (1/4 to 1/2-inch) fillets - the thinner the better without breaking.
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2
Cover the pieces with plastic wrap and pound the meat with a mallet to flatten, doubling the width.
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3
Put the conch meat in a shallow dish and add the buttermilk and Cajun spice, tossing to make sure the conch is evenly coated.
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4
Let marinate, covered, in the refrigerator for 1 to 2 hours.
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5
In a small bowl, combine the flour and salt and pepper, to taste.
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6
Remove the conch from the marinade, pat dry with a paper towel and dredge in seasoned flour.
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7
In a large saute pan over medium-high heat, add 1 tablespoon grapeseed oil and when the oil is hot add the floured conch, cooking for 1 to 2 minutes on each side.
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8
Remove the conch to a plate and tent with foil to keep warm.
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9
To the saute pan add the remaining grapeseed oil.
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10
Add the olives, garlic, tomatoes, capers and thyme, and cook over medium heat for 2 minutes.
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11
Remove the olive mixture from the pan and pour over the conch.
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12
Return the pan to medium heat.
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13
Add the wine to deglaze the pan, then add the stock, basil, lemon juice and parsley.
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14
Cook to reduce by 2/3 volume and swirl in the butter.
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15
Ladle into serving bowls and serve with warmed bread.
