Pan Seared Scallops with Peppers and Onions in Anchovy Oil

    (37)
    45 min

    Scallops are one of the most delicious foods if seared properly, and the addition of peppers and onions complements them quite well. Great as a starter, or serve with couscous or rice for a delicious meal.


    32 people made this

    Ingredients
    Serves: 4 

    • 80ml extra virgin olive oil
    • 1 tin anchovy fillets, minced
    • 450g large sea scallops
    • 1 large red pepper, coarsely chopped
    • 1 large orange pepper, coarsely chopped
    • 1 red onion, coarsely chopped
    • 2 cloves garlic, thinly sliced
    • 1 teaspoon minced lime zest
    • 1 1/2 teaspoons minced lemon zest
    • 1 pinch sea salt
    • black pepper to taste
    • 8 sprigs fresh parsley, for garnish

    Method
    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Heat the olive oil and minced anchovies in a large frying pan 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 peppers, onion, garlic, lime zest and lemon zest in a bowl; season to taste with salt and pepper. Sprinkle the pepper mixture onto the scallops, and continue cooking a few more minutes until the scallops have browned on one side. Flip the scallops over, 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.
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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (27)

    by
    60

    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.  -  10 May 2009  (Review from Allrecipes US | Canada)

    by
    60

    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!  -  16 Aug 2008  (Review from Allrecipes US | Canada)

    by
    22

    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!!  -  31 Aug 2009  (Review from Allrecipes US | Canada)

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