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 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
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
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.