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This recipe should be made with dry-pack scallops. Cheaper scallops are often kept artificially moist with chemical additives which result in a watery, flavorless scallop. Serves 4-6.
Ingredients
1 pound bay scallops
3 tablespoons finely diced red onion
12 parsley leaves, torn
2 tablespoons capers
Pinch chile flakes or cayenne pepper
Juice of 1 lemon
3 tablespoons extra virgin olive oil
Pinch Malden or other sea salt
Freshly ground pepper
Directions
In a mixing bowl, combine all ingredients. Taste for seasoning. Serve with toasted bread or crackers.
