Abalone

Known as ormeau (France), orecchia marina (Italy), oreja de mar (Spain).

The abalone (or ormer) is a mollusc related to the sea snail, with a flat, ear-shaped shell, found in the waters around the Channel Islands and the Breton coast. Their white flesh usually needs to be well-beaten to render it tender enough to eat.

Small abalones can be eaten raw with a squeeze of lemon juice, whereas larger ones may be used in soup or chowder like clams (in fact, their flavour is very similar to that of a clam). Larger abalones should be sliced thinly and marinated in white wine, oil, chopped shallot and herbs before frying briefly in butter. Great care must be taken not to overcook them as they tend to become very tough.