| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 4 |
tb |
Virgin olive oil |
| 1 |
md |
Red onion; thinly sliced |
| 2 |
|
Garlic cloves; thinly sliced |
| 2 |
tb |
Capers; drained |
| 1 |
ts |
Hot chilies |
| 28 |
|
Taylor bay scallops; in their shells |
| 1 1/2 |
c |
White wine |
|
|
Juice and zest of 2 lemons |
| 4 |
tb |
Unsalted butter |
| 1/4 |
c |
Finely-chopped Italian parsley |
INSTRUCTIONS
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; 1/2 Vegetable; 0 Fruit; 5 Fat; 0 Other
Carbohydrates
Recipe by: Mario Batali
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