Abalone & scallops served in a scallop & herb sauce

abalone and scallop recipe

Serves 4


1 can of 4 piece abalone (213g drained weight)
8 raw whole scallops, separate the roe and mantle from the meat
1 onion finely diced
1 tbsp. finely chopped mint
1 tbsp. finely chopped Italian Parsley
50ml white wine
50g unsalted butter



Preparation of the Sauce

  • Melt the butter in a pan on a low heat.
  • Sweat the onion
  • Brown the scallop roe and mantle in the same pan
  • Add the wine and reduce to 1/5th (10ml)
  • Add the juice from the canned abalone and bring to the boil then
  • Sieve the solids from the liquid and return the liquid to a clean pan and reduce until the sauce is the desired consistency or clings to a spoon
  • Turn off the heat and then add the mint and parsley, the sauce is then ready to serve.

Preparation of the Scallops

  • Pat dry the scallop meat with paper towel
  • Season the meat with sea salt and white pepper
  • Brown each side of the scallop until golden using a high heat
  • Set aside for serving

Preparation of the abalone meat

  • Place abalone into a zip lock bag and seal
  • Boil a pan of water, turn off the heat and then place the bag of abalone in the water for up to 5 minutes or until the abalone is warmed through.

To serve

  • Put one abalone to 2 scallops per plate
  • Pour over the sauce to serve


  1. This recipe can be modified for use of different numbers of abalone per can, e.g. An 8 piece can may be used and then 2 abalone served with 2 scallops per plate.
  2. Preparation of the scallops and abalone to take place during step 6 of the sauce preparation to ensure they are still warm when serving.
  3. To make this an Asian recipe, substitute the herbs for Vietnamese mint and coriander. Sweat 1 clove of garlic with the onion.