READY IN 45 mins

Pan Seared Scallops with Pepper and Onions in Anchovy Oil

Read Reviews (21)

"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." — Roderic Rinehart

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.

Kitchen-Friendly View

PREP 30 mins
COOK 15 mins
READY IN 45 mins

Reviews More Reviews

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!

—penelopepooh

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May 11, 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.

—JQ

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28 Ratings

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!!

—LISAGEORGE

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Aug 19, 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!

—SunnyByrd

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Jun 23, 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.

—Mike Platz

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Oct 22, 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.

—Lori

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Feb 06, 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!!!

—CindyLuv

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Sep 10, 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.

—PAINTNMYNAILS

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Nutrition

Calories
368 kcal
18%

Carbohydrates
14.4 g
5%

Cholesterol
45 mg
15%

Fat
24 g
37%

Fiber
3.7 g
15%

Protein
24.2 g
48%

Sodium
752 mg
30%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pan Seared Scallops with Pepper and Onions in Anchovy Oil

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 368
Calories from Fat: 216

% Daily Value *
Total Fat 24g 37 %
Saturated Fat 3.6g 18 %
Cholesterol 45mg 15 %
Sodium 752mg 30 %
** Potassium 940mg 26 %
Total Carbohydrates 14.4g 5 %
Dietary Fiber 3.7g 15 %
Protein 24.2g 48 %
** Sugars 4.4g
** Vitamin A 125 %
** Vitamin C 349 %
** Calcium 19 %
** Iron 48 %
** Thiamin 9 %
** Niacin 73 %
** Vitamin B6 29 %
** Magnesium 39 %
** Folate 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.