For 6 people
For 6 people
Start by shelling them and rinsing them in cold water. Then, place them on a plate, cover them with plastic wrap, and refrigerate for 24 hours. If you're in a hurry, you can pat them with a rolling pin for 10 minutes, placing them in the middle of folded parchment paper.
In a pan, melt butter and add the abalones, turning them for 2 minutes.
Chop some flat-leaf parsley and add it to the pan, along with some chopped garlic.
Add a twist of pepper and return the abalones to their shells with parsley butter.
Serve hot with rice or a green cabbage salad.
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