Monday, November 28, 2011

Scallops with Salsa d’Acciughe e Rosmarino

Okay... I guess I should be upfront and honest here, since you're going to find out in a few moments anyway when you read this recipe...
The translation of the above Italian = ANCHOVY SAUCE.
And, no, I am not a fan of anchovies. But this sauce is delish, especially on some pan seared scallops. Mine (pictured) did get a very good sear because I'm pretty sure they had phosphates added, even though I specifically asked the fish dude if they were and he said NO. They were still good, I just had to contend with a lot of milky water invading the pan. I learned how to make this sauce in a recent cooking class. 
  • 1 can of anchovy filets
  • 3 cloves garlic, peeled
  • 2 lemons
  • 4 T. rosemary leaves
  • 1/2 c. extra virgin olive oil 
In a food processor, emulsify all of the anchovy fillets, then add the garlic, the zest of both lemons and the rosemary. Process until very well chopped, and then drizzle in the olive oil, slowly. Add the juice of at least one lemon. Then, taste and add more garlic or the juice of the other lemon if need be.

Spoon over the scallops, or put on any fish, pasta or bread!
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