As pictured to the right here, you will need a container such as a pie pan or a platter to put your flour and seasonings into. (You can even do this in a zip lock bag which works very good too). Use any seasoning you like, but usually just a little onion and garlic powder along with a bit of pepper mixed into the flour is plenty of seasoning. You don't want to mask the natural flavor of the Abalone.

Take your Abalone steaks one at a time and lay them in the flour and make sure to cover it well, then turn it over and do the same to other side.

You should already have a large skillet on the burner over medium high heat with about a quarter inch of melted butter, olive oil, or (butter flavored) Crisco shortenning ready to put your flour coated Abalone into.

Once you have coated the Abalone in flour, give it a little jiggle to shake off any excess and then lay it in the hot skillet. Repeat this step quickly until you have three or four pieces in the skillet. Now you should be able to turn the first pieces over to cook on the other side for about 45 seconds or until golden brown (the cooking time will vary according to temperature). Are you seeing a rythmic process flow yet? You will be only able to cook about two skillets full of steaks before you need to clean out some of the dredgings that will begin to build up and burn in the skillet. If necessary, you can also add a little more butter or oil at this time and let it heat up good before you add the next batch. Keep this flow going until all your Abalone is done.

To make your meal complete, serve up your dellicacy nice and hot, and have a some fresh sliced lemon wedges to squeeze over it. Add some home made french fries and a nice vegetable such as home grown Green Beans, a good wine and you will enjoy a feast fit for a King!

ENJOY A GREAT MEAL!