Calling All Anchovy Haters

Scallops with Roasted Fennel Lemon RiceHear 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 this:

Scallops and Roasted Fennel Rice – Serves 4 (inspired by Hipcooks)
1 pound large scallops
2 cups rice, cooked
1 large fennel bulb, sliced
2 bell peppers, diced
Olive oil

Rosemary Anchovy Sauce*
1 bunch fresh rosemary, destemmed
1/2 cup olive oil
3 cloves garlic, chopped
1/2 teaspoon red pepper flakes
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped
10 anchovies

1. Toss fennel and bell peppers in a bit of olive oil and roast for 10-15 minutes in a preheated oven at 400 degrees.

2. While fennel roasts, drizzle a bit of olive oil in a large pan and sear scallops on both sides until lightly browned.

3. Combine rice, roasted fennel and peppers.

4. In a food processor, combine all the ingredients for the sauce. Blend until smooth and fully incorporated. Spread over rice and scalllops.

*With all of the natural preservatives in this sauce, trust us when we say that it will keep for a while.  Just cover tightly and pop in the fridge for another time.

Click HERE for the printable recipe.


14 thoughts on “Calling All Anchovy Haters

  1. Count me in as an anchovy lover! They add just a little more complexity to most any savory dish. And I bet they are indeed the crowning touch in this scallop dish.

  2. My son said to me today, “Mom, I went in the fridge to grab a slice of pizza and when I took the wrapping off I could totally smell the anchovies.. you never should have told me!”

    When he first ate it he didn’t complain one bit and ate a very healthy portion of pizza.. but after I told him it had anchovies he said he could smell it! I guess it’s true what they say, some things are better left unsaid! 🙂

    Thanks for visiting my blog.. you two are adorable!

  3. fabulous! you know, i was an anchovy “Hater” only a mere 4 years ago. they were an acquired taste to me, but now i’m obsessed. the way to ease beginners into them is to first use them as a flavor element to a sauce. people will never be able to tell that you added (melted) an anchovy in, but they’ll notice an awesome taste and not be able to put their finger on it. the other great way is by eating whole anchovies that aren’t salted/cured. in spain, italy, etc. you can easily find these grilled or fried and they are delicious. you’ll never turn your nose up again!!

    excellent blog, guys. i’ll be back.
    amy and jonny @

  4. Sounds delicious. It took me a while to get used to western anchovies (they’re very different in japanese food), but I love them now:-)

  5. Your presentation is great! Looks yummy! I don’t like anchovies, or scallops, however, I would always give food a try, and who knows…might just like it!

  6. Is it okay to still hate anchovies if you also don’t like scallops? I like fennel and basmati rice though! I like to think it’s not so much about anchovies for me. It’s just abotu fish in general.

  7. I like anchovies too!! I also love sardines. Those I will eat plain, straight outta the can. Which is a little gross, but whatever.

    I’m glad you like Hipcooks– Joe and I went to an Indian food class at the Downtown location a few months ago, and it was so much fun.

  8. I’m no anchovy hater. But sometimes they can be too fishy or salty. Just add less. Then there will be a mysterious, wonderful essence of anchovy that will make people sit up and go, “what is that I’m eating?”

    Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!

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