Chef Hugo Matheson recommends that you find a trustworthy source for your scallops. The size of the scallops isn’t as important as the freshness. Serve leftover Anchoyade as a dressing for greens, grilled meats, or poached eggs.

1/3 cup lemon juice
One 2-oz. can anchovy fillets, drained, or 12 anchovy fillets
2 Tbsp. snipped fresh rosemary
1/2 cup extra-virgin olive oil
1 lb. fresh scallops
Salt and ground black pepper
1 Tbsp. extra-virgin olive oil  

1. For the anchoyade, in a food processor or blender combine lemon juice, anchovy fillets, and rosemary. Cover and process or blend until smooth. With the motor running, drizzle in 1/2 cup extra-virgin olive oil until combined. Cover and chill until ready to serve (serve cool).

2. Pat the scallops dry with paper towels. Sprinkle with salt and pepper. In a large skillet sear the scallops in 1 tablespoon hot extra-virgin olive oil until opaque and a golden-brown crust forms, 1 to 2 minutes per side. Drizzle with some of the anchoyade. Reserve the remaining anchoyade for another use. Makes 4 appetizer servings.

Per serving: 267 cal., 18 g fat (3 g sat. fat), 43 mg chol., 588 mg sodium, 4 g carbo., 0 g fiber, 21 g pro.