Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

25
Roderic Rinehart 1

"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."

Ingredients

45 m {{adjustedServings}} servings 368 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 14.4g
  • 5%
  • Protein:
  • 24.2 g
  • 48%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 752 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Meanwhile, toss red bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and continue cooking until scallops have browned, about 2 minutes more. Turn scallops, 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.
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Reviews

25
  1. 33 Ratings

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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!

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 overpoweri...

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...