A post below mentioned abalone, and the poster had only had it as sashimi, finding it rubbery. It reminded me of the wonderful sauteed abalone I used to get at the Jacks at the Beach where Pacific Dining Car now sits on Wilshire. It was dipped in egg and just was soft as butter with a unique and wonderful flavor. They would do a caesar at the table, and had a pretty decent wine list to boot. Oh, and we used to start with oysters on the half shell. Man, I miss that place.