Hear ye, hear ye! If you’ve always thought those slimy, salty, fishies in a can were up to no good (like we did), think again. This gem of a meal came from one of the classes at Hipcooks. Hipcooks is a cooking school here in LA, with a location near Downtown and one on the Westside. 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’!
You don’t have to go with scallops if you’re not a fan. The rice goes well with shrimp too, but the anchovy sauce is already jam packed with its own flavor, so it’s best to choose a mild mannered seafood. We can’t share the specific recipe, but we invite you to try a blend of seared scallops over fluffy basmati rice with slivers of roasted fennel and dots of red and yellow bell peppers and onions. Our sauce was a mix of blended rosemary, olive oil, garlic, red pepper flakes, lemon juice, lemon zest, parsley and anchovies. Try to grab a forkful of everything for a major bite of flavor.
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