This week on “Jayni’s Kitchen”: “California Central Coast Revisited.”

Also on the menu:

• Grilled salmon with Meyer lemon-champagne vinaigrette

• spinach salad with lentils, pancetta & buttermilk dressing

Abalone Steak with Apricot Beurre Blanc

Ingredients:

2 cups unsalted butter, clarified (see instructions to clarify butter at www.freestatestudios.com/jayniskitchen)

Apricot Beurre Blanc:

1 cup dry white wine

1/2 cup apricot jam

4 to 6 tablespoons chilled unsalted butter, cubed

2 egg whites

1 to 2 cups Panko breadcrumbs (Japanese-style breadcrumbs)

1 pound tenderized abalone steaks (16 1-ounce steaks)

Fresh dill sprigs for garnish

Directions:

Apricot Beurre Blanc: Combine the white wine and apricot jam in a small saucepan and simmer over medium-high heat, stirring occasionally, until the mixture is reduced to a thick glaze, 8 to 10 minutes. Remove the pan from the heat and whisk in 4 tablespoons of the cubed butter, a few cubes at a time, until incorporated. Taste, and whisk in remaining 2 tablespoons of butter if desired. Keep the sauce warm over a pan of warm water (heat turned off).

Place the egg whites in a shallow bowl and beat with a wire whisk until slightly foamy. Place the Panko breadcrumbs on a plate. Pre-heat a large skillet over medium-high to high heat. Dip the abalone steaks in the egg whites, then coat both sides with the breadcrumbs. Pour enough clarified butter into the pre-heated skillet to cover the bottom. Place a few of the steaks in the skillet (do not crowd) and cook them for 45 seconds to 1 minute on each side, until lightly browned. Transfer the cooked abalone to a warm platter. Using paper towels, wipe the hot skillet clean between batches.

Arrange the abalone steaks on plates decorated with abalone shells. Drizzle the Apricot Beurre Blanc over the abalone. Makes 4 main courses, or 8 first courses.

— Recipe by Jayni Carey