Pan-Seared Scallops with Pepper and Onions in Anchovy Oil

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.