Pan-Seared Scallops with Pepper, Onions and Anchovy
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Pan-Seared Scallops with Pepper, Onions and Anchovy
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Category
Lunch - Brunch - Dinner
Servings
2
Prep Time
10 minutes
Cook Time
12-15 minutes
Ingredients
-
1/3 cup Maine-ly Drizzle Picual extra virgin olive oil
- 1 (2 ounce) can anchovy fillets, minced
- 1 pound large sea scallops
- 1 large red bell pepper, coarsely chopped
- 1 large orange bell 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 kosher salt and pepper to taste
- 8 sprigs fresh parsley, for garnish
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.