Abalone with Ginger Butter Sauce
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Number of Servings
Serves 4
Ingredients
1/2 cup plus 2 Tbs. unsalted butter,2 small shallots- minced,3 Tbs. dry white wine,3 Tbs. white wine vinegar,1 tsp. heavy whipping cream,2 tsp. ginger purée,2 live abalone- 4 ounces each- shucked- cleaned and sliced 1/8" thick,Viola flowers or pansies for garnish (optional)
Directions
- Melt 1 Tbs. of butter in a small saucepan over medium heat.
- Add the shallots and sauté until transparent.
- Add the wine and vinegar; cook until syrupy and reduced to about 1 Tbs.
- Whisk in the cream. Reduce the heat to low.
- Set aside 2 Tbs. of the butter. Cut the remaining butter into pieces.
- Whisk in the butter, piece by piece, working on and off the heat as necessary to keep the butter from melting before it is emulsified.
- Whisk in the ginger purée.
- Remove from heat; keep warm in a very low oven or in the top of a double boiler over simmering water.
- Melt the remaining 2 Tbs. of butter in a medium size skillet over medium-high heat.
- Add the abalone slices and cook, stirring constantly, just until heated through, for about 45 seconds.
- Be careful not to overcook the abalone as it will toughen.
- Immediately transer the abalone to a warm serving platter.
- Pour the ginger butter sauce over the abalone.
- Garnish with flowers.
- Serve immediately.
