Name: Pan-Seared Scallops with Pepper and Onions in Anchovy Oil recipe
Ingredients: ⅓ cup extra virgin olive oil;1 (2 ounce) can anchovy fillets, minced;1 pound large sea scallops;1 large red bell pepper, coarsely chopped;1 large orange bell pepper, coarsely chopped;1 red onion, coarsely chopped;2 cloves garlic, thinly sliced;1 teaspoon minced lime zest;1 ½ teaspoons minced lemon zest;1 pinch kosher salt and pepper to taste;8 sprigs fresh parsley, for garnish

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Ingredients

⅓ cup extra virgin olive oil 1 (2 ounce) can anchovy fillets, minced 1 pound large sea scallops 1 large red bell pepper, coarsely chopped 1 large orange bell pepper, coarsely chopped 1 red onion, coarsely chopped 2 cloves garlic, thinly sliced 1 teaspoon minced lime zest 1 ½ teaspoons minced lemon zest 1 pinch kosher salt and pepper to taste 8 sprigs fresh parsley, for garnish

Nutrition Info

367.8 calories carbohydrate: 14.4 g cholesterol: 45 mg fat: 23.9 g fiber: 3.7 g protein: 24.2 g saturatedFat: 3.6 g servingSize: - sodium: 752.1 mg sugar: 4.4 g transFat: : - unsaturatedFat: : -

Directions

Heat the olive oil and minced anchovies in a large skillet over medium-high heat, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, add the sea scallops, and cook without moving the scallops for 2 minutes.
Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl, season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and continue cooking until the scallops have browned on the other side, 4 to 5 minutes. Garnish with parsley sprigs to serve.

Recipe Yield

4 servings

Recipe Note

Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal.

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