Bagna Cauda with Seafood & Vegetables
A warm Italian anchovy and garlic dip traditionally served with vegetables, here elevated with shrimp and scallops for a luxurious seafood twist. Perfect for entertaining or a special dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
- 6 fillets anchovy fillets in oil
- 4 cloves garlic cloves, minced
- ¾ cup extra-virgin olive oil
- 3 tablespoons unsalted butter
- ¼ teaspoon red pepper flakes
- 8 count large shrimp, peeled and deveined
- 6 count sea scallops
- 1 whole bell peppers, cut into strips
- 1 head endive leaves
- 8 count cherry tomatoes
- 2 ribs celery ribs, cut into sticks
Instructions
- 1
Pat shrimp and scallops dry with paper towels.
- 2
Cut bell peppers into long strips and separate endive leaves.
- 3
Arrange all vegetables and seafood on a serving platter.
- 4
Combine minced garlic with olive oil in a small saucepan.
- 5
Heat over medium-low, stirring occasionally, until fragrant.
- 6
Add anchovy fillets and mash with a wooden spoon until dissolved.
- 7
Stir in butter until melted and fully combined.
- 8
Add red pepper flakes and stir well.
- 9
Heat a small skillet over medium-high heat until very hot.
- 10
Add shrimp in a single layer and cook without moving for 2 minutes.
- 11
Flip shrimp and cook 1 minute more until pink.
- 12
Transfer shrimp to the platter.
- 13
Add scallops to same skillet in one layer.
- 14
Cook without moving for 2 minutes until golden on bottom.
- 15
Flip and cook 1 minute more until opaque.
- 16
Transfer scallops to platter with shrimp.
- 17
Pour warm bagna cauda into a small serving bowl.
- 18
Place bowl in center of platter and serve immediately.
Tools you’ll need
- small saucepan
- wooden spoon
- 12-inch skillet
- small serving bowl
- large serving platter
- paper towels
- knife
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