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Steamed Taylor Bay Scallops In A Spicy Caper Zupetta Recipe

by Global Cookbook

Ingredients

4 Tbsp. Virgin extra virgin olive oil 1 med Red onion thinly sliced 2 x Garlic cloves thinly sliced 2 Tbsp. Capers liquid removed 1 tsp Warm chilies

28 x Taylor Bay scallops in their shells 1 1/2 c. White wine     Juice and zest of 2 lemons 4 Tbsp. Unsalted butter 1/4 c. Finely-minced Italian parsley

Directions

1. In a 12-inch to 14-inch saute/fry pan, saute/fry onion and garlic in virgin extra virgin olive oil over moderate heat till softened but not brown (about 5 min).
2. Add in capers, chilies, scallops, wine, lemon zest and juice and butter and bring to boil. Cover and steam till scallops are all open (about 3 min).
3. Stir in parsley, pour into hot serving bowl and serve.
4. This recipe yields 4 antipasto servings.

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