In a pot fitted with a steamer basket, steam abalone over rosé with the lid on for 12 minutes. Pull the abalone and immediately submerge in an ice bath.
Whisk together the lemon juice, colatura, fish sauce, fennel pollen, and olive oil.
Remove the abalone from their shells and discard the livers. Cut off the “shell” that extends from the bottom of the abalone to the shell like a pedestal. Slice this as thinly as you can, and place back in the bottom of the shell to cover the holes in the abalone shell.
With the bottom side up, score the abalone about a centimeter deep in a cross-hatch pattern. This makes this tougher side more tender. Flip the abalone so that the “top” (brown) side of the abalone is now facing up. Using a sharp and thin knife held at a 45-degree angle, make as many thin slices as you can.
Place the sliced abalone in the shells and dress with the lemon juice mixture. Garnish with more fennel pollen and serve.