Ingredients
- 12 sushi grade sea scallops
- 2 TBS lemon infused extra virgin olive oil
- 1 tsp anchovy extract or fish sauce
- Zest from 1 orange
- Zest from 1 lime
- 2 TBS chive minced
- Juice from 1 lemon
- 1 tsp Espelette pepper divided
Instructions
- Bring 1 qt of water to a boil. Add juice from 1 lemon and ½ tsp Espelette pepper.
- Turn off the heat and add fresh sea scallops. Let sit in the lemon water for 2-3 minutes.
- Remove from water and chill for at least 30 minutes.
- Gently whisk together the lemon infused olive oil with the anchovy extract, set aside.
- To serve, slice scallops crosswise into 2-3 thin medallions and arrange on a small plate or scallop shell. Dress with lemon anchovy mixture, and garnish with citrus zest, minced chive and a gently dusting of remaining Espelette. Serve chilled.
Notes
Recipe provided by Anna Rossi.
Anna is an Emmy Award-winning Lifestyle Host and TV Personality. She brings an authentic connection to food, travel, and the art of gathering as a culinary leader, food writer, recipe developer, brand ambassador, and spokesperson. Her culinary and TV journey began when she competed alongside her husband, AJ, on MasterChef USA. She has since become a celebrated home cook, developing original recipes and hosting cooking shows featured nationwide.
Anna and her family have a strong connection to and love for Cape Cod spending much of the summer in Osterville. A special thanks to Anna and AJ for the incredible feast they created to celebrate the flavors of Cape Cod’s “Local Summer.” - Julie Craven Wagner
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