Mix together parsley and bread crumbs. In a separate bowl, combine egg yolk, clarified butter and lemon juice. Place flour on a dish for dredging.
Season 1 side of abalone steaks with salt and pepper. Lightly flour and paint with egg mixture. Coat with parsley/bread crumb mixture.
Melt butter in frying pan. When butter begins to foam, add steaks and cook 1 minute each side. Add sherry and flame. Transfer to a serving dish and nap with browned butter from pan.
A Dish Created for Australia by Graham Kerr