CHICKEN FRIED STEAK WITH BUTTER PRAWNS, SCALLOPS & CREAMY MUSHROOM SAUCE

INGREDIENTS:
6 large shell on fresh prawns
6 scallops
100g butter
2 4oz fillet steaks
Oil for frying
Plain flour
Sea salt
Fresh ground black pepper
White pepper
Pinch cayenne pepper
Pinch garlic powder
Pinch of onion powder
Buttermilk
25g butter & dash ooil
6 mushrooms sliced
1 shallot fine diced
300ml dbl cream
50ml dry white wine
Seasoning

CHICKEN FRIED STEAKS
Take the steaks and if quite thick, lay some clingfilm over and using a rolling pin, gently bash the steaks out to half their thickness, this will ensure even cooking.  Place the steaks in a large food bag and fill with the buttermilk for a few hours, this is to tenderise & help the flour coating stick.

Mix the flour and all the spices and seasoning together and place in a bowl, in another dish beat the eggs and place in a dish.

To cook the chicken fried steak heat the oil in a deep pan up to 180 degrees, meanwhile take the steak out of the buttermilk and dip into the egg mix and then into the flour, if you want a thicker coating repeat the egg and flour dip again, drop into the hot oil and fry for approx 2-3minutes for medium rare.

SCALLOPS & PRAWNS IN BUTTER
Place the butter and oil in a non stick pan and bring up to a sizzle heat, place the cleaned scallops into the pan and sear/caramelise each side.

CREAMY MUSHROOM SAUCE
Melt some butter and ooil and soften the onions, don't let the onions colour, add the mushrooms and cook for another 5 minutes.  Add the cream and seasoning and bring to a gentle simmer, if  you want add a dash of dry white wine, this will also thicken the sauce, I like to make this a few hours in advance so that the flavours deepen.  This sauce is fantastic on pasta, chicken, steaks and fish and so quick and simple to make.