Pan Seared Scallops with Pepper and Onions in Anchovy Oil

Ingredients

  • 8 sprigs fresh parsley, for garnish
  • 1 pinch kosher salt and pepper to taste
  • 1 ½ teaspoons minced lemon zest
  • 1 teaspoon minced lime zest
  • 2 cloves garlic, thinly sliced
  • 1 red onion, coarsely chopped
  • 1 large orange bell pepper, coarsely chopped
  • + 4 more ingredients
    • 1 large red bell pepper, coarsely chopped
    • 1 pound large sea scallops
    • 1 (2 ounce) can anchovy fillets, minced
    • 1/3 cup extra virgin olive oil

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 the bell peppers, onion, garlic,...

View full recipe at SpringPad

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