Pan Seared Scallops with Pepper and Onions in Anchovy Oil

SUBMITTED 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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PREP TIME	30 Min
COOK TIME	15 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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

What to Drink?
	Sauvignon Blanc

DIRECTIONS

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 the bell peppers, onion, garlic, lime zest and lemon zest in a bowl; season to taste with salt and pepper. Sprinkle the pepper mixture onto the scallops, and continue cooking a few more minutes until the scallops have browned on one side. Flip the scallops over, 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.