Pan Fried Monterey Farm Raised Abalone
Heirloom Tomato, Fava Bean, White Corn Ragout
Meyer Lemon Beurre Blanc, Shellfish Oil

6 each 4 ounce Live Abalone or Pounded Abalone Filet
Flour, Egg, and Breadcrumbs to Coat
Canola Oil for pan frying

1 ear Sweet White Corn on the Cob – kernels removed
2 each Heirloom Tomato – medium diced
1 cup Fava Beans - shelled, blanched and peeled
3 Tbsp Shallot - minced
1 Tbsp Fresh Chopped Fines Herbes
Fleur de Sel, Fresh Cracked Black Pepper

1 ounce Extra Virgin Olive Oil
1 each Shallot-minced
1 each Meyer Lemon – seeded and juiced
1 cup White Wine
1 cup Heavy Cream
4 ounce Cold Unsalted Butter – cut into small cubes

10 each Shrimp Shells
4 ounce Canola Oil
1/2 tsp Salt

Abalone
? 24 hours before use, shuck Abalone, discarding stomach and trimming radula. Store in its own juice overnight. Pound between plastic wrap with meat hammer until 1/4 inch thick. Start lightly, gradually increasing strength and taking care so it doesn?t tear
? Coat Abalone in flour, egg wash and bread crumbs. Set aside.
Beurre Blanc
? Preheat 2 quart saucepan. Sauté Shallots approximately 3 minutes. Add Wine and Lemon Juice reduce to 1/4 cup. Add Cream, simmer 10 minutes and strain out solids, reduce remaining liquid to 1/2 cup. Wisk in butter, season with salt and white pepper. Hold warm; do not allow mixture to boil after butter is added.
Shellfish Oil
? Pre Heat a 10 inch sauté pan and add canola oil. When the pan reaches smoke point immediately sauté the shrimp shells quickly approximately 2 minutes. Transfer oil and shells to a blender and puree approximately 2 minutes. Pass through a fine mesh sieve.
Vegetable Sauté
? Preheat 10 inch sauté pan and add olive oil, add shallots and sauté briefly to soften. Add Corn and sauté 2 minutes. Add Fava Beans and sauté 2 minutes more. Add Tomatoes, Fines Herbs and sauté 1 minute. Season and hold warm.
Finishing
? Heat large sauté pan or skillet on stove with 4 tablespoons canola oil until oil ripples in pan. Cook Abalone cutlets 15 – 30 seconds on each side until crisp and golden brown. Remove to paper towel lined plate to drain. Keep warm.
? Place 1/2 cup of vegetable mixture in the middle of the plate, partially cover with piece of Abalone. Drizzle plate with Beurre Blanc, and Shellfish Oil.
? Garnish with lemon and chervil sprig.