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!
Summary
| Cook Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Dish |
| Servings (Default: 4) |
Ingredients
Ingredients- Olive oil – 2-3 tbsp
- Peeled and thinly sliced potatoes – 700 g
- Olive oil (first pressing) – 3 tbsp
- Wine vinegar, white – 1 tbsp
- Sugar (optional) – a pinch
- Scallops – 12 pcs.
- Fresh chili, red, seeded and finely chopped – 1 pc.
- Fresh ginger, finely grated – 1 piece (about 3 cm)
- Juice of 1 lemon
- Parsley, finely chopped
- Salt
- Ground black pepper
For the anchovy sauce:
- Olive oil (first pressing) – 3 tbsp
- Wine vinegar, white – 1 tbsp
- Canned anchovies, finely chopped (without oil) – 8 pcs.
- Sugar (optional) – a pinch
Print Recipe
Pin Recipe Instructions
- 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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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