Most likely, the mantles of abalone will be curled. To relax the muscle, they are either rubbed with some sea salt or blanched in a sea or ocean water. Preheat your grill to medium heat. In a pot, bring 1/2 gallon of ocean water to boiling.
Place two larger abalone in a simmering ocean water for 2 minutes. Remove and place them on the plate to cool to room temperature. Blanch the rest of the abalone, 4 at a time.
Release the mantle from the shell with your fingers placed between the shell and its body starting from the head, pointy side of the shell.
Remove the innards as shown in the pictures. The green part is abalone’s liver. It’s delicious. Collect all the abalone livers and grill them separately, seasoned and enclosed in foil.
Repeat with all abalones.
Large abalones are ready to slice and enjoy as sashimi.
Score medium size abalones as shown in the picture, place them back into their shells, place a small piece of butter on top each one, pack into a foil, and place on hot grill.
Grill for about 15 minutes. Open the foil and enjoy! They are good without any sauces. Cold Hawaiian beer is a great compliment!