California Abalones

Preparation:

Preparation: Abalone is a very refined mollusc with a single valve and large dimensions, typically Californian: you can find it frozen in the best delicatessen shops; the Mediterranean equivalent is 'ear of the sea' or 'ear of St. Peter'. Clean the abalones well and wash them under running water; then gently remove the molluscs from the shells and keep both aside. Beat the eggs in a bowl with a pinch of salt and the whisky: immerse the abalones in it, leaving them to macerate for 15 minutes. After this time, heat plenty of oil in the frying pan. Roll the abalones in the breadcrumbs, then fry them well on all sides in hot oil; as soon as they are ready, place them to drip on a sheet of absorbent kitchen paper to remove the excess grease and keep them warm. Wash the lettuce, dry it delicately and use the most beautiful leaves to line the shellfish shells. Arrange a fried shellfish on each of these 'beds', sprinkle with chopped parsley and decorate with lemon slices. Serve hot.