Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   virgin olive oil
   1      medium        red onion -- thinly sliced
   2                    garlic cloves -- thinly sliced
   2      tablespoons   capers -- drained
   1      teaspoon      hot chilies
  28                    taylor bay scallops -- in their shells
   1 1/2  cups          white wine
                        juice and zest of 2 lemons
   4      tablespoons   unsalted butter
     1/4  cup           finely-chopped Italian parsley

Preparation:

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.