Seared abalone?

Anyone? I'm looking for a recipe.

Step-by-step instructions:

1.  Season
2.  Sear
3.  Eat

 






My typical prep:
Smack the whole ab several times to loosen it up & tenderize.
Trim the ab to make squarish block shapes, saving trimmings for other preparations.
 - really only need flat top & botton, but I like a more square cross-section
Season liberally with coarse kosher salt & ground pepper.
 - tried Prudhomme blackening magic last time
Heat pan hot hot hot!
 - use a heavy pan to keep temperature from dropping
 - usually use peanut oil because high smoke point & flavor
Sear ~10-15sec per side (4 sides).
 - varies based on your equipment, temperatures, & preferences
Slice like seared tuna.
 - should have a nicely seared crust, while barely cooked inside
Bon appetit!

...just don't drop it....those pebbles like to stick into places they don't belong (inside joke form "what happens in mendo....stays in mendo )

at least YOU didn't get any of those pebbles in YOUR peepee. = there, I said it!