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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Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

368 calories; protein 24.2g 48% DV; carbohydrates 14.4g 5% DV; fat 23.9g 37% DV; cholesterol 45mg 15% DV; sodium 752.1mg 30% DV. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/11/2009
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 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. Read More
(63)

Most helpful critical review

Rating: 3 stars
03/07/2015
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 scallop separately and then mix towards the end. (Cooking it together made it a bit on the watery side). -Prepare half of the anchovy oil. Saute the peppers onions garlic and fresh thyme -Then remove and set aside. -Then prepare the remaining half of the anchovy oil with the scallops. -Add zest to the scallops. -Then once the scallops are brown add the pepper medley with the scallop Read More
(3)
41 Ratings
  • 5 star values: 24
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
05/11/2009
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 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. Read More
(63)
Rating: 5 stars
08/16/2008
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! Read More
(61)
Rating: 5 stars
08/31/2009
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 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!! Read More
(23)
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Rating: 5 stars
06/23/2009
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 were just huge. I served it with sauted spinach and rice pilaf. Read More
(15)
Rating: 5 stars
08/19/2009
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 before adding the vegetables. Mine turned out nicely browned on one side and sauteed on the other - which was fine. I tossed them with little linguine and chopped parsley. Nice. Thanks for the recipe! Read More
(13)
Rating: 4 stars
10/22/2009
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 first and decrease the oil. Read More
(11)
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Rating: 5 stars
02/06/2009
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!!! Read More
(10)
Rating: 5 stars
09/10/2009
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 for sharing. Read More
(9)
Rating: 5 stars
11/22/2008
Hauntingly delicious. Read More
(8)
Rating: 3 stars
03/07/2015
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 scallop separately and then mix towards the end. (Cooking it together made it a bit on the watery side). -Prepare half of the anchovy oil. Saute the peppers onions garlic and fresh thyme -Then remove and set aside. -Then prepare the remaining half of the anchovy oil with the scallops. -Add zest to the scallops. -Then once the scallops are brown add the pepper medley with the scallop Read More
(3)
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