http://www.abalonefarm.com/recipes/

Abalone with Ginger Butter Sauce

Ingredients:

1/2 cup plus 2 T. unsalted butter
2 small shallots, minced
3 T. dry white wine
3 T. white wine vinegar
1 t. heavy whipping cream
2 t. ginger purée
6 - 8 abalone steaks
1/2 cup flour
Viola flowers or pansies for garnish (optional)

Melt 1 T of butter in a small saucepan over medium heat. Add the
shallots and sauté until transparent. Add the wine and vinegar. Cook
until the mixture is reduced to about 1 T and is syrupy. Whisk in the
cream. Reduce the heat to low.

Set aside 2 T of the butter. Cut the remaining butter into pieces. Whisk
in the butter, piece by piece, working on and off the heat as necessary
to keep the butter from melting before it is emulsified. Whisk in the
ginger purée. Remove from heat. Keep warm in a very low oven or in the
top of a double boiler over simmering water.

Lightly pat steaks dry with a paper towel. Coat both sides of steaks
with flour and shake off excess. Melt the remaining 2 T of butter in a
medium size skillet over medium-high heat. Place enough abalone in the
skillet to cover the bottom. Cook for 30 - 60 seconds on each side until
golden brown.

Immediately transfer the abalone to a warm serving platter. Pour the
ginger butter sauce over the abalone. Garnish with flowers. Serve
immediately. Serves 2.