Thanks to @shrinkrap I found a place for abalone/calamari steaks. When I lived in So. Cal., abalone was one of my all time favs. Sadly, it is hard to find these days and is incredibly expensive, and I don’t dive anymore (not to mention I am several hours from the coast now).
My favorite way to cook it was in a super light batter (which IIRC was just eggs and flour, or maybe just flour), sautéed in butter, sometimes with toasted almonds (almondine).
When I moved away from the coast, I figured I’d rarely (if ever) have this again. But a local restaurant opened up offering a Calamari steak with this exact kind of batter, in a white wine, butter, lemon sauce with shallots and garlic. It was so amazing I hit this place up at least once a week for either lunch or dinner. Unfortunately, they are gone now. But this is the dish I’d like to recreate.
I’ve looked up abalone almandine online and every link (which appears to be the same recipe) calls for milk, flour, and corn meal. So maybe what I remember was done with milk and flour, but corn meal is pretty unmistakeable and can’t imagine that was used in either of these dishes.
So do any of you have experience with the kind of batter I am awkwardly referring to?