Pan Seared Scallops with Peppers and Onions in Anchovy Oil

    Pan Seared Scallops with Peppers and Onions in Anchovy Oil

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    About this recipe: 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.

    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

    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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