Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

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.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 368 Calories

Ingredients

• ⅓ cup extra virgin olive oil
• 1 red onion, coarsely chopped
• 2 cloves garlic, thinly sliced
• 1 large red bell pepper, coarsely chopped
• 1 (2 ounce) can anchovy fillets, minced
• 1 pound large sea scallops
• 1 large orange bell pepper, coarsely chopped
• 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

Recipe Instructions

Step 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.

Step 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.