1. Shuck the abalone from the shell (or purchase a frozen shucked abalone and let it defrost in the fridge overnight). Hold the shell down with the spoon and pull the meat back and separate from the gut membrane. Clean the abalone
    meat then slice horizontal or vertical into thin slices and set aside.
  2. Combine the garlic and olive oil in a small bowl.
  3. Heat a heavy-based frying pan over high heat. Add the garlic oil and when the oil is hot but before the garlic burns, working quickly, add the abalone and stir to coat in the oil. As soon as the abalone starts to curl, add the pepper, parsley and snow pea tendrils and toss to combine. Add the butter and lemon juice, remove the pan from the heat and shake until the butter and juice are melted and emulsified. Season with salt and serve in the cleaned abalone shells or on plates.