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Ingredientes
- 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
- 1Â 1/2 c. White wine
- Â Â Juice and zest of 2 lemons
- 4 Tbsp. Unsalted butter
- 1/4 c. Finely-minced Italian parsley
Direcciones
- 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).
- 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).
- Stir in parsley, pour into hot serving bowl and serve.
- This recipe yields 4 antipasto servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 314 | |
| Calories from Fat 221 | 70% |
| Total Fat 25.13g | 31% |
| Saturated Fat 9.18g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 139mg | 6% |
| Potassium 165mg | 5% |
| Total Carbs 6.84g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 3.47g | 2% |
| Protein 0.76g | 1% |
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