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1
The day before serving, force a large tablespoon between the abalone and its shell, sliding the spoon against the shell to dislodge the shell muscle.
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2
(The side not attached to the shell is called the foot.)
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3
Using your hands, peel off the narrow flap (a k a the mantle) near the head the area with two black prongs then remove the innards that surround the central, round shell muscle.
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4
If you cannot grab the mantle, slice it slightly to allow you to grip it better, trying not to pierce the innards, which are attached to the abalone at the head.
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5
Cut out the innards and the head in one small chunk and discard.
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6
Put the abalone on a plate, cover with plastic wrap and refrigerate overnight.
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7
(This step is necessary to relax the abalone and prevent it from splitting when pounded.)
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8
Repeat with the remaining abalones.
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9
The next morning, make crisscross incisions about 1?4 inch apart and 1?4 inch deep on the bottom of the round shell muscle of each abalone.
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10
Place the abalone, foot-side down, on a dish towel.
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11
Fold the other edge of the towel over the abalone to completely cover.
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12
Pound two to three times gently but firmly with the even side of a meat pounder, slightly flattening the abalone without disfiguring it.
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13
(Do not use a tenderizer or the cubed side of a meat pounder.
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14
Use only a flat surface.)
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15
Repeat with the remaining abalones.
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16
Return them to a plate, cover with plastic wrap and refrigerate.
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17
Toss the abalones in flour, shaking off excess.
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18
Heat the butter in a large saute pan over medium-high heat.
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19
When it foams, place the abalones in the pan, foot-side up.
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20
While gently shaking the pan, allow the butter to slowly turn to a hazelnut brown with a nutty aroma.
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21
After about 2 minutes, turn the abalones and cook for 1 minute more.
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22
Both the abalones and the butter should be golden brown.
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23
Add the parsley and lemon juice and shake the pan to coat with the juices.
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24
Place the abalones on a plate and spoon over a bit of the juices.
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25
If you choose, top with a pinch of fleur de sel.
