Pan-Seared Scallops with Pepper and Onions in Anchovy Oil recipe
All Recipes Best Recipe Seafood Fish
Ingredients
- ⅓ 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 ½ teaspoons minced lemon zest 1 pinch kosher salt and pepper to taste 8 sprigs fresh parsley, for garnish
Nutrition Info
- 367.8 caloriescarbohydrate: 14.4 gcholesterol: 45 mgfat: 23.9 gfiber: 3.7 gprotein: 24.2 gsaturatedFat: 3.6 gservingSize: -sodium: 752.1 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Pan-Seared Scallops with Pepper and Onions in Anchovy Oil
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 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.