Sauteed Abalone

Ingredients

• Servings: 4
• 1 (16 ounce) package linguine pasta
• 2 pounds abalone without shell
• 3 limes, juiced
• 3 cloves garlic, chopped
• 2 tablespoons olive oil
• 2 green bell peppers, sliced
• 1 (16 ounce) jar alfredo sauce

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.
• 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.
• 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.