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Abalone is a large single-shelled mollusk that is found along the California coast. It is in short supply, and cannot be canned or shipped fresh or frozen out of California. Preserved abalone from Japan is sometimes available. Should you be so lucky as to obtain abalone steaks, tenderize them by pounding with a wooden mallet. Use persistent, firm strokes, and flatten them to a quarter-inch thickness. Do not overcook, or the abalone will be tough and rubbery. Thirty seconds to a side is enough; less is better. |
