Scallops and Roasted Fennel Rice With Rosemary Anchovy Sauce
Photo: The Duo Dishes
Ingredients
1 lemon, halved
2 cups basmati rice, rinsed
2 fennel bulbs, sliced
1/2 cup fennel fronds, roughly chopped
1/2 cup red pepper, finely chopped
2 tablespoons olive oil
10 sprigs fresh rosemary
1/2 cup olive oil
1 lemon, cut
1/2 teaspoon lemon zest
10 anchovies
Preparation
Tools
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About
This recipe is adapted from our favorite local cooking school, Hipcooks, and we gave it a try. This dish combines scallops, fennel and basmati rice with this crazy sauce that will turn an anchovy hater into a lover of those mini shoaling bait bits. You can doubt all you want. In fact, you’re probably still doubtful. Take one bite. We’ll refrain from saying ‘Told ya so’!
Yield:
4.0 servings
Added:
Monday, November 30, 2009 - 2:53pm