1 If using recently-shelled fresh abalone, they should be pounded about 100 times with a wooden mallet, which is the only sure way to soften them. Add salt while beating abalone to help lo loosen the dark pigment that covers them. Wash and brush them to completely eliminate the pigment and remove the foot found on one end.
2 Place the washed abalones in a pressure cooker with abundant salted boiling water. Cook for 45 minutes. Remove from heat and allow them to cool in the cooking water.
3 In the center of each plate place 2 abalones toped with a generous scoop of firm mayonnaise and surrounded with finely chopped lettuce.
4 Garnish with mayonnaise and tomato strips and serve with lemon halves to taste.
Advice of Wine to combine
Suggest from Sommelier
The firm, meaty texture and the pronounced favor of the abalone and the creaminess of the mayonnaise require the company of a fresh, round wine with a soft texture and a certain degree of sweetness. A 1-year-old reserve Chardonnay from the Alto Maipo with a short barrel-aging is ideal