Use an oyster knife to scrape the inside walls of the abalone shell. Gently pry the abalone meat from the shell. Use scissors to trim the dark brown liver from the rest of the meat.
To tenderize the abalone meat, gently pound both sides with a rubber mallet. Once the shell has been removed, you can keep them 2 to 3 days in the fridge.
They are delicious when cooked 2-3 min each side in the pan with some butter.