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| Pan-Seared Scallops with Pepper and Onions in Anchovy Oil |
"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."
Ingredients :
- 1/3 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 1/2 teaspoons minced lemon zest
- 1 pinch kosher salt and pepper to taste
- 8 sprigs fresh parsley, for garnish
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 45M |
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- 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.
Notes :
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