Heat the olive oil and butter in a large non-stick pan (with a lid) over a medium heat.
Add the garlic, ginger, lemongrass and spring onions and cook for 2 minutes.
Reduce the heat and add the abalone in shell (meat side down) and cover with lid.
Keep the heat low and cook for 20 minutes.
The abalone will release juices into the pan. Continue cooking until these juices reduce to a strong concentrated stock.
Once the abalone is cooked remove it from pan. Save the stock mixture for the sauce.
Gently remove the abalone meat and gut from shell. Wash the shells and set aside for later.
Remove the gut/gonad (the green or white portion of the gut) and the mouth from the meat, discarding the mouth and reserving 1 gut for the sauce.
For the sauce add the reserved abalone gut to the pan containing the reserved stock mixture. Place over a medium heat, stirring to combine.
Add the white wine, using a wooden spoon to break up the abalone guts to help flavour the sauce.
Allow sauce to simmer for 30 seconds and reduce slightly. Strain sauce through a fine sieve.
Add cream, stirring to combine for 30 seconds.
Evenly slice the cooked abalone meat and arrange in the shells. Pour the sauce over the abalone and serve with freshly cracked pepper and chopped coriander.