"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pan-Seared Scallops with Pepper and Onions in Anchovy Oil Recipe

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This recipe for Pan-Seared Scallops with Pepper and Onions in Anchovy Oil, by , is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sharon Moore

Category:
Category:

Ingredients:  
Ingredients:  
80 ml extra virgin olive oil
1 (2 ounce) can anchovy fillets, minced
455 g large sea scallops
1 large red bell pepper, coarsely chopped
1 large orange bell pepper, coarsely chopped
1 red onion, coarsely chopped2 cloves garlic, thinly sliced
2 g minced lime zest
3 g minced lemon zest
1 pinch kosher salt and pepper to taste
8 sprigs fresh parsley, for garnish

Directions:
Directions:
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.

Preparation Time:
Preparation Time:
30 Minutes Prep; Cook 15 Minutes

 

 

 

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