Ingredients

• 4 tablespoons unsalted butter
• 4 anchovies, drained
• Finely grated zest of ½ lemon
• 1 ½ pound bay scallops
• ½ cup flour mixed with salt and pepper to taste
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 each red and yellow bell peppers, cored, and cut into thin strips lengthwise
• ½ teaspoon hot pepper flakes
• Minced Italian parsley as garnish

Instructions

1. To make anchovy butter blend butter, anchovies and lemon zest until smooth.  Set aside.
2. In a large skillet over medium, heat oil and cook garlic and peppers until soft 3 to 5 minutes.  Dust scallops with flour and add them and the pepper flakes to the skillet and cook 3 minutes or until scallops are barely cooked.
3. Arrange peppers and scallops on plates and top with anchovy butter.  Garnish with minced Italian parsley.

Comments: The natural sweetness of the scallops is offset by tangy anchovy butter.