Sautéed Green-Lip Abalone and Veal Sweetbreads

Abalone is one of the great taste sensations and, like a freshly shucked oyster, tastes at its best if cooked as soon as possible after it’s been opened. You can shuck and slice them very finely, then stir-fry with ginger and beansprouts for a few seconds. Or, flatten it with a rolling pin and sauté it as a big steak with lemon and butter. After you shuck the abalone trim away the hard lip. Place it in a plastic freezer bag, and bash it with a rolling pin or the back of a cleaver until it i