Easy · 22 min

Seared Abalone 'Scallops'

Cross-cut king oyster stems, scored and seared in butter until they caramelise.

Method

1
Cut the stems crosswise into discs about 2 cm thick. Score a shallow crosshatch on each cut face.
2
Get a heavy pan properly hot with the oil. Lay the discs scored-side down and do not move them for three minutes.
3
Flip, add the butter, garlic and thyme, and baste continuously for another three minutes.
4
Season at the end, not the start — salting early draws water out and stops the crust forming.
5
Serve immediately with the pan butter spooned over.

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