Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

⅓ 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 ½ 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.