Steamed Taylor Bay Scallops In A Spicy Caper Zupetta

By á-174942

Ingredients

• 4 tablespoons virgin olive oil
• 1 medium red onion thinly sliced
• 2 garlic cloves thinly sliced
• 2 tablespoons capers drained
• 1 teaspoon hot chilies
• 28 Taylor Bay scallops in their shells
• 1 1/2 cups white wine
• Juice and zest of 2 lemons
• 4 tablespoons unsalted butter
• 1/4 cup finely-chopped Italian parsley

Preparation

Step 1

In a 12-inch to 14-inch saute pan, saute onion and garlic in virgin olive oil over moderate heat until softened but not brown (about 5 minutes).

Add capers, chilies, scallops, wine, lemon zest and juice and butter and bring to boil. Cover and steam until scallops are all open (about 3 minutes).

Stir in parsley, pour into warm serving bowl and serve.

This recipe yields 4 antipasto servings.