Abalone with Grape Sauce
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INGREDIENTS 12 abalone steaks, pounded thin and patted dry
1/2 cup sugar
1-1/2 cups boiling water
1/2 pound green seedless grapes
2 navel oranges, tops and bottoms cut off, each orange cut into 6 slices
1 cup milk
1/2 cup flour
3 eggs, beaten
8 tablespoons salted butter
Salt and freshly ground pepperGRAPE SAUCE
1 teaspoon chopped shallots
1 cup red wine
1 cup grape juice, extracted from 1 to 2 pounds fresh grapes
1 teaspoon Cognac
1 tablespoon heavy creamFOR THE SAUCE
Combine the shallots, wine and grape juice in a saucepan. Over low heat, reduce the liquid by half. Stir in the Cognac and the cream. Keep the sauce warm.
In a saucepan, dissolve the sugar in the boiling water to make a sugar syrup. Gently poach the grapes in the syrup for 5 minutes, or until tender; set aside.
Moisten the abalone steaks in the milk, dust with the flour, then dip them in the beaten eggs.
In a large, heavy skillet, melt the butter and sauté the steaks over high heat to a golden-yellow color - about 30 seconds on each side. Season with salt and pepper.
Arrange the steaks, alternately with the orange slices, overlapping in a row on a warmed serving platter. Sprinkle the poached grapes over the assembly and cover it with the sauce.
Serves 12