Ingredients

• 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