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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 tbsp. virgin olive oil
1 md. red onion, thinly sliced
2 cloves garlic, thinly sliced
2 tbsp. capers, drained
1 tsp. hot chilies
28 Taylor Bay scallops, in their shells
1-1/2 cups white wine
2 lemons, juice and zest of
4 tbsp. unsalted butter
1/4 cup finely chopped Italian parsley
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Directions:
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In a 12-inch to 14-inch sauté pan, sauté 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.
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