Fillet the conch
meat on a cutting board to create flat 12 to 15 (1/4 to 1/2-inch) fillets
- the thinner the better without breaking. Cover the pieces with plastic wrap
and pound the meat with a mallet to flatten, doubling the width. Put the conch meat in a shallow dish and add the buttermilk and Cajun spice, tossing to make sure the conch is evenly coated. Let marinate, covered, in the refrigerator for 1 to 2 hours.
In a small bowl, combine the flour and salt and pepper, to taste. Remove the conch from the marinade
, pat dry with a paper towel and dredge
in seasoned flour.
In a large saute pan over medium-high heat, add 1 tablespoon grapeseed oil
and when the oil is hot add the floured conch, cooking for 1 to 2 minutes on each side. Remove the conch to a plate and tent with foil to keep warm.
To the saute pan add the remaining grapeseed oil. Add the olives, garlic
and thyme, and cook over medium heat for 2 minutes. Remove the olive mixture from the pan and pour over the conch. Return the pan to medium heat. Add the wine to deglaze
the pan, then add the stock, basil, lemon juice
and parsley. Cook to reduce by 2/3 volume and swirl in the butter. Ladle into serving bowls and serve with warmed bread.