Irish Abalone

Irish Fisheries Board

Sautéed Abalone (slow cook method)

Abalone Recipe


  • 12 60-70mm sized abalone; whole in shell
  • 2 lemons sliced into wedges
  • 2 Tbls butter
  • 2 cups dry white wine
  • 2 Tbls chopped fresh fennel
  • 1 onion roughly chopped
  • 1 bay leaf
  • 1 carrot diced


Place whole abalone in a casserole dish with two cups of white wine, fennel, onion, bay leaf and carrot. Place in a 350 degree F oven for one hour until abalone are tender. Remove from the dish and separate the meat from the shell. Discard gonads and pat dry (Do not discard the liquid as this could be used in our abalone chowder recipe). On a medium high heated skillet place 2 Tbls of butter. When the butter begins to bubble place the abalone meat on the skillet and brown on both sides. This should only take no more than 20 seconds a side. Squeeze lemon juice over the abalone in the last few seconds of cooking. Garnish with lemon wedges and serve immediately.

This is also the beginning of our abalone chowder recipe. See here