6 raw, shucked and cleaned abalone, sliced
2 tablespoons of fresh rosemary
2 cups of samphire, cut into 3cm lengths,( substitute asparagus if neither samphire or native spinach unavailable)
Zest and juice of a large lemon
1 garlic clove, crushed
2 tbs of abalone roe butter ( make this by Processing together 125g unsalted butter, 3 or 4 cooked abalone roe, a squeeze of lemon juice, pepper)
Put pan on high heat.
Add butter and garlic, when sizzling add abalone, Rosemary and samphire and stir for 2 minutes, add lemon juice and zest, cook for another minute then check seasoning and serve.
Yumbah would like to acknowledge the traditional owners of the lands and waters we farm on. We pay our respects to the Barngala, Palawa, Bunurong, Kaurna and the Gunditjmara peoples, who have cared for the land and water for many thousands of years, and to their elders past and present.