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Sauteed Abalone


"This recipe was a flying by the seat of my pants, sauteed abalone in lime juice and garlic. Everyone in the family loved it."
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40 m servings 1060 cals
Original recipe yields 4 servings

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Slice abalone into 1/2 inch slices. Place the abalone between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the abalone with the smooth side of a meat mallet to a thickness of 1/4 inch. Mix lime juice and garlic in a large bowl. Toss abalone slices and bell pepper in the lime garlic mixture to coat.
  3. Heat olive oil in a large skillet over high heat and stir in the abalone and bell pepper, including the juice. Cook and stir until the cooked through, 5 to 10 minutes. Remove the abalone slices and place on a plate and set aside. Continue cooking the peppers, until tender. Meanwhile, pour Alfredo sauce into a saucepan and heat over medium-low heat until hot, stirring occasionally. Serve abalone over a bed of linguine and Alfredo sauce.

Nutrition Facts

Per Serving: 1060 calories; 44.3 g fat; 109.5 g carbohydrates; 60.3 g protein; 239 mg cholesterol; 1792 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This is so flavoursome! I also tried as well as adding lime, adding a small amount of orange juice. It made a big difference, and made it seem spicier.