Recipe by Roderic Rinehart
"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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extra virgin olive oil
1 (2 ounce) can
anchovy fillets, minced
large sea scallops
red bell pepper, coarsely chopped
orange bell pepper, coarsely chopped
red onion, coarsely chopped
garlic, thinly sliced
minced lime zest
1 1/2 teaspoons
minced lemon zest
kosher salt and pepper to taste
fresh parsley, for garnish
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.
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
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!
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!!
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.
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!
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.
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Seared Scallops with Pepper and Onions in Anchovy Oil
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 216
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