Pan-Seared Scallops with Pepper and Onions in Anchovy Oil Recipe -
Pan-Seared Scallops with Pepper and Onions in Anchovy Oil Recipe
  • READY IN 45 mins

Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. 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.
  2. 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.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
May 11, 2009

I'm still reeling from how absolutely delicious this dish was! We prepared it just as written, and it was fantastic - I was leary of the anchovies but they deepened the flavor without overpowering the scallops at all. The one issue we had with the recipe is that if prepared as written, the scallops are not necessarily seared on both sides because the water from the peppers prevents the browning of the second side. Next time we might try searing both sides before adding the peppers, maybe even removing the scallops once cooked and then adding the pepper mixture, then mixing it all together at the end.

Most Helpful Critical Review
Mar 07, 2015

Overall it was tasty here are the things I would change: 1. Decrease the olive oil; I too found it a bit on the oily side 2. Use a bit of fresh thyme 3. I would cook the pepper medley and scallop separately, and then mix towards the end. (Cooking it together made it a bit on the watery side). -Prepare half of the anchovy oil. Saute the peppers, onions, garlic, and fresh thyme -Then remove and set aside. -Then prepare the remaining half of the anchovy oil with the scallops. -Add zest to the scallops. -Then once the scallops are brown add the pepper medley with the scallop


33 Ratings

Aug 16, 2008

This was excellent. I didn't have anchovy oil so I added some bacon instead. I served it with angel hair pasta which I seasoned with butter and garlic salt. I will definitely make this again!

Aug 31, 2009

Restaurant quality! I followed the advice of a few others and sauteed my vegetables in olive oil first and then removed them from the pan. Then I added the anchovies in the oil and cooked them down, then cooked the scallops so they could brown. Then I added the cooked vegetables (so the scallops didn't overcook). I served them with Rachel Ray's recipe for Lemon Spaghetti and it was amazing!!

Jun 23, 2009

I made this for Father's Day and we loved it. I did not have the anchovy or the yellow/orange pepper, but it still turned out great. I also increased the cooking time since the scallops I had were just huge. I served it with sauted spinach and rice pilaf.

Aug 19, 2009

Great! I made this exactly as written. The anchovy oil and citrus work beautifully with the scallops and veggies. As another reviewer mentioned, you may want to sear your scallops on both sides before adding the vegetables. Mine turned out nicely browned on one side, and sauteed on the other - which was fine. I tossed them with little linguine and chopped parsley. Nice. Thanks for the recipe!

Oct 22, 2009

Decreased the olive oil and cooked the veggies first. I love anchovies and I could definitely taste the anchovies in this recipe. I will make this again but you really need to cook the veggies first and decrease the oil.

Feb 06, 2009

This was soooooooooooooo good, and better yet, QUICK & EASY!!! I served it over angel hair pasta tossed in garlic and EVOO...all I can say is...YUMMMMMMMM!!!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 368 kcal
  • 18%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 752 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Red Pepper Scallops on Potato Pancakes

Turn scallops and leftover potatoes into an easy, impressive meal.

Scallops with Fresh Corn Cream

See how to make seared scallops with easy, no-cream fresh corn cream.

Baked Scallops

These baked scallops are so buttery and so garlicky. Yum!

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States