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| Pan-Seared Scallops with Pepper and Onions in Anchovy Oil |
"Scallops are one of the maximum scrumptious foods if seared properly, and the addition of peppers and onions complements them quite well. Serve with couscous or rice for a delicious meal."
Ingredients :
- 1/3 cup more virgin olive oil
- 1 (2 ounce) can anchovy fillets, minced
- 1 pound huge 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 of teaspoons minced lemon zest
- 1 pinch kosher salt and pepper to flavor
- 8 sprigs sparkling parsley, for garnish
Instructions :
| Prep : 30M | Cook : 4M | Ready in : 45M |
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- Heat the olive oil and minced anchovies in a huge skillet over medium-high warmness, stirring as the oil heats to dissolve the anchovies. Once the anchovies are sizzling, upload the ocean scallops, and cook with out transferring the scallops for 2 mins.
- Meanwhile, toss purple bell pepper, orange bell pepper, red onion, garlic, lime zest, and lemon zest in a bowl; season with salt and pepper. Sprinkle pepper combination onto the scallops and maintain cooking till scallops have browned, about 2 minutes more. Turn scallops, stir the pepper aggregate, and maintain cooking till the scallops have browned on the alternative facet, four to five mins. Garnish with parsley sprigs to serve.
Notes :
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