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Kelp Roasted Monterey Abalone

I love this technique for cooking local abalone- simply brushing it with a little butter, white soy and yuzu zest then wrapping it in kelp leaves and baking it for 20 minutes in a 400 degree oven. When you open the seaweed "papillote" the abalone is perfectly cooked, retaining a firm but tender texture and taking on a deep level of umami from the natural glutamate on the kelp fronds. I'm serving the abalone simply with a few pieces of pickled seaweed and a "Big Sur Furikake" made from wild herbs, local citrus and dried seaweeds.

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