Yumbah Greenlip Abalone with Pancetta & Yarra Vally Caviar

October 28, 2020

Recipes

​Ingredients

• 7 x pieces Greenlip Abalone (1 7PC pack)
• 1lbs whole Pancetta, or bacon
• Yarra Valley Caviar
• Micro greens, optional

Method

1. Defrost abalone following defrosting guide here. Then shuck, trim, and clean. Instructions can also be found here. Also clean the shells and put aside for serving.
2. Heat a non stick pan on high heat - do not add any oil. Once the pan is warm, add the pancetta and turn down to a medium heat. Place a heavy saucepan on top to prevent the pancetta from curling.
3. Cook for about 4 - 5 minutes each side. Take the pancetta out of the pan and let it cool. Leave the remaining pork fat in the pan, then turn heat to low.
4. In the same pan as the pork fat, add the abalone pieces flat side down. Leave for about 5 minutes until the back side is warm to touch. Turn over and cook for a further 4 minutes. There should be a slight golden color on the edge.
5. While the abalone is cooking prepare the pancetta. During cooling, the pancetta should become very crisp. Once cold, dice into small pieces and set aside.
6. Remove the abalone pieces from the pan, then thinly slice. The center of the abalone should be warm to touch with a light opaque color.
7. Place neatly back in the shell to serve, and sprinkle the crispy pancetta over the top.
8. Add a generous amount of Yarra Valley Caviar, along with the micro herbs. Serve immediately.