Steamed Taylor Bay Scallops in a Spicy Caper Zupetta
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Ingredients
| 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 cup | white wine | | 2 | lemons, juice and zest of | | 4 tbsp. | unsalted butter | | 1/4 cup | finely chopped Italian parsley |
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Instructions
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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