Shell Out

Abalone, without the guilt

It used to be that the only way to get fresh abalone was to dive for it yourself. Luckily, the Abalone Farm now supplies the tender shellfish all year long--no scuba gear necessary.

Working with the Monterey Bay Aquarium to ensure sustainable practices, Brad Buckley and his team grow abalone in uncovered outdoor tanks located just feet from California's coastal tide pools. These open habitats--equally inviting to abalone's natural food sources like algae--make for sweeter shellfish, closer in taste to their wild counterpart than other farmed options.

Although abalone has long had cred at the sushi counter, Buckley specializes in "steaks," shucked, trimmed and hand-tenderized the same day they're harvested, which do well when hit with high heat.

And they've attracted the attention of chefs, especially in California: In Big Sur, they make up a classic dish at Sierra Mar at Post Ranch Inn, where Craig von Foerster douses them in a cherry-tomato-and-basil brown butter. Deborah Scarborough of Cambria's Black Cat Bistro breads and pan-fries the steaks before topping them with a grapefruit-vanilla beurre blanc and hazelnuts.

Or try cooking at home: Each pack of abalone includes a recipe collection to help you steer the right course.

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