Recipe - Steamed Taylor Bay Scallops In A Spicy Caper Zupetta

4 tablespoon Virgin olive oil
1 md Red onion; thinly cut or sliced up
2 Garlic cloves; thinly cut or sliced up
2 tablespoon Capers; drained
1 teaspoon Hot chilies
28 Taylor bay scallops; in
their shells
1 One half cup White wine
Juice and zest of 2 lemons
4 tablespoon Unsalted butter
One fourth cup Finelychopped Italian
parsley

In a 12inch to 14inch 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