I followed the reviewer& # 8217; s recommendations and reduced the oil to cup, but I also drained the Anchovies ( fillet in olive oil and salt) into the skillet. So I ended up with a bit more than cup and a bit less than 1/ 3 cup.

I browned the Scallops on both sides then removed them to a bowl and then put in the veggies. I was hesitant about the onions and the peppers going in at the same time since onions usually take longer to cook, but the oil really evened it out. We had lemon wedges in a servers bowl for those who liked it more lemony. Great recipe!