Sauteed Abalone

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mxmom 0

"This recipe was a flying by the seat of my pants, sauteed abalone in lime juice and garlic. Everyone in the family loved it."
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40 m servings 1060 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1060 kcal
  • 53%
  • Fat:
  • 44.3 g
  • 68%
  • Carbs:
  • 109.5g
  • 35%
  • Protein:
  • 60.3 g
  • 121%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 1792 mg
  • 72%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Slice abalone into 1/2 inch slices. Place the abalone between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the abalone with the smooth side of a meat mallet to a thickness of 1/4 inch. Mix lime juice and garlic in a large bowl. Toss abalone slices and bell pepper in the lime garlic mixture to coat.
  3. Heat olive oil in a large skillet over high heat and stir in the abalone and bell pepper, including the juice. Cook and stir until the cooked through, 5 to 10 minutes. Remove the abalone slices and place on a plate and set aside. Continue cooking the peppers, until tender. Meanwhile, pour Alfredo sauce into a saucepan and heat over medium-low heat until hot, stirring occasionally. Serve abalone over a bed of linguine and Alfredo sauce.



This is so flavoursome! I also tried as well as adding lime, adding a small amount of orange juice. It made a big difference, and made it seem spicier.

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