Any of various large edible marine gastropods of the genus Heliotis having an ear-shaped shell with pearly interior - also known as ear-shell . Fresh Abalone must be tenderized before cooking. It can be sliced, then pounded vigorously with a mallet; or the whole abalone can be simmered for a couple of hours, then sliced. As a final precaution against toughness, some cooks also like to marinate it in lemon juice before cooking.
An Excellent Abalone Recipe Book - Abalone: From Sea to Saucepan