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My review
Pan-Seared Scallops with Pepper and Onions in Anchovy Oil
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
45 m servings 368 calsOriginal recipe yields 4 servings
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Directions
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- 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.
Nutrition Facts
Per Serving: 368 calories; 23.9 g fat; 14.4 g carbohydrates; 24.2 g protein; 45 mg cholesterol; 752 mg sodium. Full nutrition
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Reviews
Read all reviews 2838 Ratings
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Most helpful positive review
5/10/2009
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...
Most helpful critical review
3/7/2015
Overall it was tasty here are the things I would change: 1. Decrease the olive oil; I too found it a bit on the oily side 2. Use a bit of fresh thyme 3. I would cook the pepper medley and scall...
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5/10/2009
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...
8/16/2008
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!
8/31/2009
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...
6/22/2009
I made this for Father's Day and we loved it. I did not have the anchovy or the yellow/orange pepper, but it still turned out great. I also increased the cooking time since the scallops I had ...
8/18/2009
Great! I made this exactly as written. The anchovy oil and citrus work beautifully with the scallops and veggies. As another reviewer mentioned, you may want to sear your scallops on both sides ...
10/21/2009
Decreased the olive oil and cooked the veggies first. I love anchovies and I could definitely taste the anchovies in this recipe. I will make this again but you really need to cook the veggies...
2/6/2009
This was soooooooooooooo good, and better yet, QUICK & EASY!!! I served it over angel hair pasta tossed in garlic and EVOO...all I can say is...YUMMMMMMMM!!!
9/4/2009
We loved this dish. I also cooked the vegies first. It is very important not to over cook the scallops. They only need to be seared 3 to 4 minutes. Lovely flavors in he recipe. Thanks so much fo...