Steamed Taylor Bay Scallops In A Spicy Caper Zupetta
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 1/2 cups white wine
- juice and zest of 2 lemons
- 1/4 cup finely-chopped Italian parsley
- 1 teaspoon hot chilies
- 4 tablespoons virgin olive oil
- 2 garlic cloves -- thinly sliced
- 28 taylor bay scallops -- in their shells
- 2 tablespoons capers -- drained
- 1 medium red onion -- thinly sliced
- 4 tablespoons unsalted butter
Contains
MilkMolluscsSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 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.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Steamer
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Wooden spoon