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Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

Reviewed: Mar. 7, 2010
The flavor combinations are very good. I used 1 tbsp of fresh lemon juice rather than zest. I think one of two variations on this work best: 1. cook the pepper mixture separately and bring the mixture together with the scallops near the end of cooking or 2. cook everything according to the recipe, but add some of your favorite wine and reduce.
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