Saturday, April 18, 2015

Pan-fried Scallops with Chile, Ginger and Anchovy Dressing

  • 2-3 tbsps. olive oil
  • 1-1/2 lbs. waxy potatoes, peeled and sliced thinly
  • 10-12 scallops, cleaned
  • salt and ground pepper
  • 1 red chile, seeded, chopped finely
  • A 1-inch piece of ginger, peeled and grated
  • 1 half lemon
  • Small amount parsley, chopped fine
Anchovy Dressing Ingredients:
  • 3 tbsps.. olive oil
  • 1 tbsp.. balsamic vinegar
  • 8 anchovies, drained of oil, finely chopped
  • Pinch of sugar, if desired

  • Heat 1-2 tbsps. of oil in a large non-stick frying pan over medium-high heat. Add the potatoes and sauté for 15-20 minutes until the potatoes are golden and cooked through. Drain on paper towels and set aside to keep warm.
  • Make the anchovy dressing. In a bowl, whisk together the oil, vinegar, and anchovies until well-combined. Taste and add a pinch of sugar if needed. Season with black pepper.
  • Pat dry the scallops with paper towel and season with salt and pepper. Put the remaining oil in the frying pan over high heat. When hot, add the scallops. Sear for about 1 minute on one side, then turn them over. Add the chile and ginger, and squeeze in the lemon juice. Remove the pan from the heat and sprinkle the parsley on top.
  • Serve immediately over the sautéed potatoes and a drizzle of the anchovy dressing. Enjoy!

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