Our Folded Hands

Women helping Women. Reaching out to the Sister who still suffers. Helping each other through the Good times and the Difficult times. To get to the SOBER way of life, One Day at a Time.

Mediterranean Diet Recipes

Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

30 m

15 m

Ready In
45 m

1/3 cup 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

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.

*** Nutrition Facts

Per Serving: 368 calories; 23.9 g fat; 14.4 g carbohydrates; 24.2 g protein; 45 mg cholesterol; 752 mg sodium.