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Pan-fried Scallops with Chile, Ginger, and Anchovy Dressing
Chile, ginger, and anchovy dressing make this seafood dish savory and elegant.
Prep Time: 10M
Cooking Time: 30M
Serves: Serves 4
Ingredients:
- 2-3 tbsp olive or vegetable oil
- 11/2lb (675g) all-purpose waxy potatoes, peeled and thinly sliced
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- pinch of sugar (optional)
- 12 fresh sea scallops
- 1 fresh red hot chile, seeded and finely chopped
- 1in (2.5cm) piece of fresh ginger, finely grated
- juice of 1 lemon
- handful of flat-leaf parsley, finely chopped
- sea salt and freshly ground black pepper
For the anchovy dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- 8 anchovies in oil, drained and finely chopped
- pinch of sugar (optional)
Directions:
- Heat 1-2 tablespoons of the olive oil in a large nonstick frying pan over medium-high heat. Add the potatoes, and cook for 15-20 minutes or until tender and golden. Drain on paper towels, and set aside to keep warm.
- Meanwhile, make the anchovy dressing. In a bowl, whisk together the oil, vinegar, and anchovies until well blended. Taste, and add a pinch of sugar if needed. Season with pepper.
- Next, pat the scallops dry with paper towels, and season with salt and pepper. Put the remaining 1 tbsp olive oil in 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 (being careful, as it may spatter). Remove the pan from the heat, and sprinkle with the parsley.
- Serve immediately with the sautéed potatoes, and a drizzle of the anchovy dressing.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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