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.