Abalone or St Peter's Ear are molluscs with a very firm flesh that needs softening before cooking. Abalaone is usually tenderized and canned for use in soups and Asian dishes, but fresh abalone can also sometimes be found. When fresh, abalone is tenderized, cut into thin steaks and eaten raw or sautéed in quick 45 - 55 second fry, because it is easily overcooked.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.