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1
Remove the smell of the fish by sprinkling with salt or sake.
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2
Remove the guts from the scallops.
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3
We will only be using the meat.
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4
Thinly slice the garlic.
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5
Dry off the moisture from the fish and scallops with a paper towel.
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6
Coat with flour.
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7
Coat thinly!
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8
Heat a frying pan and add the olive oil.
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9
Cook half of the garlic.
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10
Once fragrant, pan-fry the flour coated fish and scallops.
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11
Cover with a lid and cook on low heat.
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12
Once one side has browned, flip them over.
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13
Cover with the lid again and continue cooking.
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14
Once both sides have browned, remove the lid and turn the heat to high to evaporate the moisture.
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15
This will crisp the surfaces and create plump centers.
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16
Serve Step 6 on a plate.
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17
Now let's make the sauce!
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18
Add the remaining garlic to the still hot frying pan.
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19
Cook well.
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20
Once the garlic has cooked, add the butter and white wine.
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21
Season with salt and pepper until you think you added just a little too much.
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22
Add the Krazy Salt to Step 8 at the same time as the salt and pepper for flavor.
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23
Lower the heat to low and simmer.
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24
Bring it to a simmer as seen in the photo.
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25
Let it bubble until the alcohol has cooked off.
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26
Note: If you cook the sauce for too long, it will start to evaporate, so only cook it until you feel like it's no longer sour and then it's done!
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27
Use a spoon to scoop it out and pour it over the fish.
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28
Since this is a sauce that goes well with lemon, optionally top with lemon slices.
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29
This will also add color to the dish.
