Abalone, White Wine & Cream


6 unshucked raw abalone
20g butter
100ml cream
50 ml white wine
1 tsp grated ginger
1 clove garlic, crushed
3 finely chopped French shallots ( substitute 1 tbs finely chopped red onion if no shallots)
1 tbs finely sliced spring onion


Use a frying pan just large enough to hold the 6 abalone.

Place pan on moderate heat, melt butter and add ginger, garlic and shallots. Cook for a few minutes then add abalone, shell side up, cream and wine. Cover, reduce heat to low and simmer for 20 minutes.

Remove from heat and take out the abalone, reserving the sauce. the abalone will come away from the shell very easily, just lift the abalone out with a fork.

Reserve the shells.

Clean the meat, adding 2 of the cooked roe back into the sauce and mashing them into the sauce.

Slice the abalone meat and return it to the pan. Check seasoning, black pepper and a squeeze of lemon juice may be added.

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