Steamed taylor bay scallops in a spicy caper zupetta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | |
| 1½ | cup | White wine |
| Juice and zest of 2 lemons | ||
| 4 | tablespoons | Unsalted butter |
| ¼ | cup | Finely-chopped Italian parsley |
Directions
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.
This recipe yields 4 antipasto servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5640)
Per serving: 299 Calories (kcal); 25g Total Fat; (91% calories from fat); 1g Protein; 5g Carbohydrate; 31mg Cholesterol; 46mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.
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