Name: Pan-Seared Scallops
Prep time: 15 min
Cook time: 15 min
Ingredients: 1/3 cup olive oil (extra virgin ); 2 ounces anchovy fillets (minced); 1 pound large sea scallops; 1 large red bell pepper (coarsely chopped); 1 red onion (coarsely chopped); 2 cloves garlic ( thinly sliced); 1 tbsp lime zest (minced ); 1 1/2 tbsp lemon zest (minced); 1 pinch kosher salt and pepper (to taste); Eight sprigs fresh parsley (for garnish)

Pan-Seared Scallops

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 265 kcal

Ingredients

1/3 cup olive oil extra virgin
2 ounces anchovy fillets minced
1 pound large sea scallops
1 large red bell pepper coarsely chopped
1 red onion coarsely chopped
2 cloves garlic thinly sliced
1 tbsp lime zest minced
1 1/2 tbsp lemon zest minced
1 pinch kosher salt and pepper to taste
Eight sprigs fresh parsley for garnish

Notes

Pan-Seared Scallops: Heat the olive oil and minced anchovies in a large skillet over medium-high heat, blending as the oil heats to break down the anchovies. When the anchovies are sizzling, include the ocean scallops, and cook without moving the scallops for 2 minutes.

Then, hurl red ringer pepper, orange chime pepper, red onion, garlic, lime pizzazz, and lemon get-up-and-go in a bowl; season it with salt and pepper. Sprinkle pepper blend onto the scallops and keep cooking until scallops have caramelized, around 2 minutes more. Turn scallops, mix the pepper blend, and continue cooking until the scallops have seared on the opposite side, 4 to 5 minutes. I am trimming with parsley sprigs to serve.

Nutrition Facts (Per Serving): Calories 265, Carbohydrates 22g, Protein 29g, Fat 5g

Keyword Pan-Seared Scallops