Recipe courtesy of Graham Kerr

Abalone Victoria

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  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 8 servings
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2 tablespoons finely chopped parsley

1 cup bread crumbs

1 egg yolk

2 teaspoons clarified butter

1 teaspoon lemon juice

Flour, to coat

8 sliced abalone steaks

Salt, to taste

White pepper, to taste

1/2 cup butter

1 tablespoon sherry


  1. Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging.
  2. Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/bread crumb mixture.
  3. Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan.