Monterey Bay Abalone Benedict

Monterey Bay Abalone Benedict

A special treat from our friend, Colin Moody, Head chef at The Club at Pasadera. Shown here is a locally sourced abalone dish that you can make at home like a Pro. Keep reading to find out how!

Yield: 4 Servings

Ingredients:

4 ea. Live Monterey Bay Farmed Abalone (Source Monterey Abalone Company)

½ Cup Italian Breadcrumbs

1 tsp Meyer Lemon Zest

¼ Cup Milk

¼ Cup All Purpose Flour

2 Egg Yolks

½ tsp Fresh Lemon Juice

¼ Cup (1/2 Stick) Butter- Melted

Pinch Cayenne

4 ea Quail Eggs, Cooked Sunny Side Up

1 Piece Very Thin Sliced Prosciutto- Fried Crispy and Broken into Small Pieces

2 Tbl Rice Bran Oil or other oil to cook with

Sea Salt and White Pepper to Taste

Optional Garnish: Society Garlic Blossom, Chervil Sprigs, Chive “Sticks”, Onion

Flowers, etc

Preparation:

For the Abalone:

Remove the abalone from the shell (An upside-down spoon pushed at a 90-degree angle against the backside of the abalone works best.)

Cut away the guts and the outside black edge of the abalone. Place between 2 sheets of plastic wrap.

Lightly pound with the flat side of your knife until it thins out slightly.

Place in refrigerator for 2 hours. Clean and reserve shells for plate up.

For the Hollandaise:

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.

Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.

Continue to whisk rapidly.

Be careful not to let the eggs get too hot or they will scramble.

Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.

Remove from heat, and whisk in cayenne and sea salt.

Cover and place in a warm spot until ready to use.

To finish the Abalone:

Remove pounded abalone from the refrigerator. Season with white pepper and sea salt.

Add lemon zest to breadcrumbs and mix well.

Dredge each abalone in flour, and milk and then in the breadcrumbs with lemon.

To Finish:

Place a skillet over medium-high heat and add rice bran oil.

Once warmed up add the breaded abalone into the pan with oil.

Cook for 45 seconds on each side. Remove and place on paper towels.

Place one abalone in each shell and top with sunny side quail egg, hollandaise, crispy prosciutto, and

garnish with flowers or chives, serve immediately, and Enjoy!!