Pan-Seared Scallops With Pepper And Onions In Anchovy Oil
- 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
- 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.
extra virgin olive oil, anchovy, scallops, red bell pepper, orange bell pepper, red onion, garlic, lime zest, lemon zest, kosher salt, parsley
Taken from www.allrecipes.com/recipe/166551/pan-seared-scallops-with-pepper-and-onions-in-anchovy-oil/ (may not work)