Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

21 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Roderic Rinehart
Recipe by  Roderic Rinehart

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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 (21)

Rate This Recipe
penelopepooh
55

penelopepooh

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!

JQ
54

JQ

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.

LISAGEORGE
20

LISAGEORGE

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!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 23.9 g
  • 37%
  • Carbs
  • 14.4 g
  • 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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