Sous Vide Abalone?

I just tasted a delicious farmed abalone that was simmered and sliced into it's tiny shell with a light citrus sauce... And I am going ab diving for the close of Abalone season in November and thought... I wonder if you could cook a giant (size limit is 7 minimum for Red Abalone) the same way... and the best way to get the right texture with the greatest window of leniency is sous vide.

So anyone out there have an idea for the right temperature to cook abalone sous vide and achieve the perfect toothsome chewy crunch of a perfectly cooked abalone?
I'll admit I'm writing this before even searching. Any help most appreciated...

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HammeredChef_DEFINITELY_does_NOT_work_at_22134

Clean, pound, 30 minutes at 140F then sear till brown if desired (max 1 minute)

courtesy of : Aubergine restaurant at L’Auberge hotel in Carmel

Tim_Sutherland_52834

I do abalone at 85°C for 4 hours, freeze then slice ~1mm thick on a meat slicer.

mattpope

I realize I'm a little late to the game, but I am wondering if you are pounding as well.

Tim_Sutherland_52834

The only live abalone I can get in Dallas TX are very small. The shell is only 40-50mm (~2") in size (I use to dive for green and black lips up to 200mm (~8") shells). I don't pound the small ones as I slice them so thin. The large ones I didn't pound as they would be quickly seared over an open fire or on a flat top within an hour of coming out the water.