Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into its own. Abalone feast on sea kelp which is constantly renewed in the ocean. It’s just a really slow growing process.
Abalone is delicious pounded and then sautéed. Chef Andrew describes the flavor as a cross between a sea scallop and squid. Chef Andrew provides the informative overview.