Steamed Taylor Bay Scallops in a Spicy Caper Zupetta

• 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

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).
2. Add capers, chilies, scallops, wine, lemon zest and juice and butter and bring to boil.
3. Cover and steam until scallops are all open (about 3 minutes).
4. Stir in parsley, pour into warm serving bowl and serve.

virgin olive oil, red onion, garlic, capers, hot chilies, bay scallops, white wine, lemons, unsalted butter, italian parsley

Taken from www.foodgeeks.com/recipes/5520 (may not work)