Pan-Seared Scallops with Pepper and Onions in Anchovy Oil The Best Recipes
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| Pan-Seared Scallops with Pepper and Onions in Anchovy Oil |
"Scallops are one of the maximum delicious ingredients if seared well, and the addition of peppers and onions enhances them pretty properly. Serve with couscous or rice for a delicious meal."
Ingredients :
- 1/3 cup greater virgin olive oil
- 1 (2 ounce) can anchovy fillets, minced
- 1 pound large sea scallops
- 1 massive purple bell pepper, coarsely chopped
- 1 large orange bell pepper, coarsely chopped
- 1 pink onion, coarsely chopped
- 2 cloves garlic, thinly sliced
- 1 teaspoon minced lime zest
- 1 half teaspoons minced lemon zest
- 1 pinch kosher salt and pepper to flavor
- 8 sprigs fresh parsley, for garnish
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 45M |
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- Heat the olive oil and minced anchovies in a massive skillet over medium-excessive heat, stirring because the oil heats to dissolve the anchovies. Once the anchovies are scorching, upload the sea scallops, and prepare dinner without moving the scallops for 2 minutes.
- Meanwhile, toss pink bell pepper, orange bell pepper, pink onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper mixture onto the scallops and retain cooking till scallops have browned, about 2 minutes more. Turn scallops, stir the pepper mixture, and maintain cooking till the scallops have browned on the alternative side, four to five minutes. Garnish with parsley sprigs to serve.
Notes :
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