Seared Abalone with Sun-dried Tomato and White Cabbage
- Abalone253 g266 kcal
- Avocado oil33 ml292 kcal
- Borage1 bunch6 kcal
- Chervil1 bunch7 kcal
- Chinese five spice3 g11 kcal
- Cocktail sauce202 ml259 kcal
- Freekeh74 g263 kcal
- Herbes de Provence7 g23 kcal
- Salt6 g0 kcal
- Sun-dried tomato206 g531 kcal
- White cabbage1 head225 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender abalone paired with sun-dried tomato and white cabbage and freekeh, finished with borage and chervil and a hit of herbes de Provence and chinese five spice. 1. Pat the abalone dry and season with salt, herbes de Provence and chinese five spice. 2. Heat avocado oil in a heavy pan and roast the abalone until it develops a deep golden crust, about 24 minutes. 3. Add sun-dried tomato and white cabbage to the pan and cook until just tender, stirring in borage and chervil for fragrance. 4. Cook the freekeh separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of cocktail sauce before serving hot.