Kona Abalone with Asparagus and Enoki Mushroom - KFVE, K5-Hawaii News Now, Local Programming

Kona Abalone with Asparagus and Enoki Mushroom

Kona abalone with asparagus and enoki mushroom

Served with scallion oil and a sherry cream sauce


1 ea                        Medium size Abalone

2 spears                  Asparagus, bias cut

1 bunch                  Enoki Mushroom, cut in 1 inch pieces

1 oz                        Unsalted Butter

1 bunch                  Green Onion

2 cups                    Canola oil

1 ea                        Shallot, Sliced

4 oz                        Sherry, Amontillado if available

2 oz                        Heavy Cream

2 oz                       Unsalted Butter



  1. Poach abalone in salted water for 3 minutes in water just starting to show bubbles, not boiling, cool and reserve
  2. Combine Sherry and Shallots in a saucepan and reduce by ¾
  3. Add Heavy cream and reduce by half turn off heat and stir in butter, season with salt and pepper, reserve
  4. Saute Asparagus and enoki mushroom in butter and season with salt and pepper.
  5. Sear Abalone in a hot pan with a little canola oil and plate as desired

Scallion oil:

1.  Combine green part of scallions and canola oil and a big pinch of salt in a blender and blend until green in color strain and reserve.


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