| 1 | Recipe by: fannie farmer tenderize the abalone steaks by pounding with a wooden mallet. |
| 2 | Use persistent, firm strikes, and flatten them to quarter inch thickness. |
| 3 | Do not overcook, or the abalone will become tough and rubbery. |
| 4 | Thirty seconds to a side is enough. |
| 5 | Less is better. |
| 6 | pat the abalone dry. |
| 7 | Melt the butter with the oil in a large skillet. |
| 8 | When the butter foams and is very hot, add the steaks. |
| 9 | Season with salt and pepper and fry 30 seconds on each side. |
| 10 | Transfer to a warm platter, drizzle with lemon juice and garnish with parsley. |
