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I just wish you weren't so hard to find. The first time I had Abalone was back in '94 on a trip we took to Monterey and Carmel-by-the-Sea. It was pounded, breaded, pan fried and served with a crushed walnut sauce. I was hooked. A few years back I found that a local very old school restaurant called the Dal Rae served it; Farm Raised from Morro Bay. Took the shell home, cleaned it up and polished it with Mineral Oil to bring out the Mother of Pearl.
Thursday was our 26 year Anniversary, so I took the day off and we drove up the coast to Santa Barbara. Found a place to eat that had take out. It was a little shack at the very end of the Wharf, called The Santa Barbara Shellfish Company. For such a small place they had a huge menu of every seafood item you could imagine...including Fresh local Red Abalone pan seared, served over sautéed tomato basil rice, with a garlic and sherry reduction sauce. Ordered it, along with other goodies.
Nautical Social Distancing.
Thursday was our 26 year Anniversary, so I took the day off and we drove up the coast to Santa Barbara. Found a place to eat that had take out. It was a little shack at the very end of the Wharf, called The Santa Barbara Shellfish Company. For such a small place they had a huge menu of every seafood item you could imagine...including Fresh local Red Abalone pan seared, served over sautéed tomato basil rice, with a garlic and sherry reduction sauce. Ordered it, along with other goodies.
Nautical Social Distancing.
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