Reviewed: Oct. 21, 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.

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Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Alexander, Arkansas, USA

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Reviewed: Sep. 25, 2009

Delicious! used bacon instead of anchovies as none on hand. Also used lemon juice and lime juice instead of zest. This is a very nice dish; will try with anchovies next time & searing veggies separately from scallops.

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Dena

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Reviewed: Sep. 13, 2009

Really tasty! My kids never even knew there were anchovies in there. I agree that the peppers & onions should be cooked first & set aside, the scallops cooked next, then recombined. I served over thin wheat spaghetti.

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KathCook

Cooking Level: Expert

Living In: Danville, California, USA

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Reviewed: Sep. 4, 2009

We loved this dish. I also cooked the vegies first. It is very important not to over cook the scallops. They only need to be seared 3 to 4 minutes. Lovely flavors in he recipe. Thanks so much for sharing.

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PAINTNMYNAILS

Cooking Level: Expert

Home Town: Fresno, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: 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!!

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LISAGEORGE

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Reviewed: Aug. 18, 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!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jun. 22, 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.

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Mike Platz

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Reviewed: May 10, 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.

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Reviewed: Feb. 22, 2009

This was a very unique recipe, that turned out great! I also put over angel hair with Olive Oil. Next time I would add a little heat or spice. Maybe a little red pepper.

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brettud

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Feb. 6, 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!!!

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CindyLuv

Cooking Level: Expert

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Reviewed: Nov. 22, 2008

Hauntingly delicious.

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Eliette

Cooking Level: Intermediate

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Reviewed: 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!

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