pan-seared scallops with pepper and onions in anchovy oil

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• 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 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.