Pan-Seared Scallops with Pepper and Onions in Anchovy Oil Recipe Reviews - Allrecipes.com (Pg. 3)
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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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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Cooking Level: Expert

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Reviewed: Nov. 22, 2008
Hauntingly delicious.
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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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