Scallops on the Half Shell

• 4 Scallops on the half shell
• ½ c lemon infused olive oil
• 3 tbsp anchovy extract or fish sauce
• Zest from 1 orange
• Zest from 1 lemon
• Zest from 1 lime
• ¼ tsp Espelette pepper
• 2 tbsp red, yellow and orange bell peppers, finely minced
• 1 tbsp chive, finely minced

Gently detach scallops from their shells using your fingers or a spoon

In a small sauce pan bring 2 cups of water to a boil. Turn off heat and add 1 tbsp lemon juice. Add scallops and let sit in the hot water for 5 minutes. Remove from the water and slice horizontally to yield 3 thin medallions.

In a small dish, whisk together lemon infused olive oil with the fish sauce, Espelette pepper and citrus zest.

Arrange the poached scallop medallions back in the half shells and spoon over with zesty olive oil sauce. Garnish with minced peppers and chive. Add an extra dusting of Espelette pepper for a little extra color. Serve chilled.

Recipe developed by Chef Anna Rossi