Scallops with Potatoes and Anchovy Sauce

Delicious scallops don’t need complicated recipes. It is quite enough to simply fry these wonderful shellfish in a pan with spices and herbs. A little touch – anchovies with olive oil and wine vinegar – and the dish is perfect!

Cook: 40 mins

Servings: 4

Ingredients

Directions

Preheat 1-2 tbsp butter in a nonstick skillet over high heat. Fry the potatoes until golden brown (until tender) for 15-20 minutes. Place on a plate with a paper towel to absorb excess oil.
Make the sauce. Stir well the olive oil, vinegar, and chopped anchovies. Taste and add a pinch of sugar if needed. Add black pepper.
Dry the scallops with a paper towel, salt, and pepper. Pour 1 tablespoon into the pan. l. oil and heat over high heat. Place the scallops in a skillet and cook for 1 minute. Flip, add chili, ginger, squeeze lemon juice (carefully). Remove skillet from heat, sprinkle scallops with parsley.
Immediately serve the fried scallops with potatoes, lightly drizzled with anchovy sauce.

Enjoy your meal!

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