Scallops with potatoes and anchovy sauce

Delicious scallops don't need complicated recipes. It is quite enough to simply fry these wonderful clams in a pan with spices and herbs. A little touch - anchovies with olive oil and wine vinegar - and the dish is perfect!

Ingredients

• Olive oil - 2-3 tbsp. l.
• Peeled and thinly sliced ​​potatoes - 700 g
• Olive oil (first pressing) - 3 tbsp. l.
• Wine vinegar, white - 1 tbsp. l.
• Sugar (optional) - a pinch
• Scallops - 12 pcs.
• Fresh chili, red, seeded and finely chopped - 1 pc.
• Fresh ginger, finely grated - 1 piece (about 3 cm)
• Juice of 1 lemon
• Parsley, finely chopped
• Salt
• Ground black pepper
• For the anchovy sauce:
• Olive oil (first pressing) - 3 tbsp. l.
• Wine vinegar, white - 1 tbsp. l.
• Canned anchovies, finely chopped (without oil) - 8 pcs.
• Sugar (optional) - a pinch

Directions

1. Heat 1-2 tbsp. l. butter in a nonstick skillet over high heat. Fry the potatoes until golden brown (until tender) for 15-20 minutes. Place on a plate with a paper towel to absorb excess oil.
2. Make the sauce. Stir well the olive oil, vinegar and chopped anchovies. Taste and add a pinch of sugar if needed. Add black pepper.
3. Dry the scallops with a paper towel, salt and pepper. Pour 1 tbsp into the pan. l. oil and heat over high heat. Place the scallops in a skillet and cook for 1 minute. Turn over, add chili, ginger, squeeze out lemon juice (carefully). Remove skillet from heat, sprinkle scallops with parsley.
4. Serve immediately the fried scallops and potatoes, lightly drizzled with anchovy sauce. Bon Appetit!