In the place i was born (Brittany/West of France) they prepared very simply(panfried ) with butter, garlic & chopped parsley.
But , in some families they have a different interesting way to prepare them.
If you may want to keep them for a long while:
-clean the abalones
- beat them wrapped in a cloth with a hammer or pastry roll until tenderized
- fill a glass jar with the abalone
- Fill the jar with white vineger, thyme leaves , bay leaves , sliced onions, salt , pepper and garlic .
-seal the jar and leave it in a cool dry place for at least two months
After that time , just open the jar and eat this pickle, it 's really good in a salad or on toasts and very tender ....
I do that during the abalone catching seaon so i can eat some all year round because in France we have a drastic legislation on this shellfish.