Season the scampi with Essence. Heat 3 tablespoons of the olive oil in a skillet over medium heat. Add the scampi and cook, stirring, for 5 minutes. Remove the scampi from the pan and set aside. Add the garlic and cook, stirring, for 1 minute. Add the parsley and capers. Add the remaining tablespoon of olive oil and cook, stirring, for 1 minute. Remove the pan from the heat and whisk in the cold butter. Season with pepper. Pour the sauce over the scampi to serve.
Makes 4 servings