Caprese Scallop Stacks Recipe
Caprese Scallop Stacks Recipe photo by Taste of Home

Caprese Scallop Stacks Recipe

Publisher Photo
Scallops and zucchini put a creative and tasty twist on the traditional caprese recipe. The red and green colors make it perfect for the Christmas season. —Roxanne Chan, Albany, California
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1 medium zucchini
  • 12 sea scallops (about 1-1/2 pounds)
  • 4 tablespoons olive oil, divided
  • 1/4 cup chopped roasted sweet red peppers
  • 1 tablespoon pine nuts, toasted
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon dried currants
  • 1 teaspoon capers, drained
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon grated lemon peel
  • Watercress, optional

Nutritional Facts

1 appetizer equals 98 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 120 mg sodium, 3 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

Directions

  1. Cut zucchini into 1/3-in.-thick slices; place in a steamer basket over 1 in. of water. Bring to a boil; cover and steam for 1-2 minutes or until crisp-tender.
  2. Meanwhile, cut scallops in half horizontally. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm.
  3. To serve, place zucchini slices on a serving plate. Layer each with a scallop half, some chopped roasted pepper and a scallop half. In a small bowl, combine the pine nuts, lemon juice, garlic, currants, capers, mustard, lemon peel and remaining oil; spoon over stacks. Garnish with watercress if desired. Yield: 1 dozen.
Originally published as Caprese Scallop Stacks in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p37

Nutritional Facts

1 appetizer equals 98 calories, 5 g fat (1 g saturated fat), 18 mg cholesterol, 120 mg sodium, 3 g carbohydrate, trace fiber, 10 g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Caprese Scallop Stacks

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 22, 2013

"I used dried cranberries instead of currants. This dish was very pleasing to the eye and quite delicious. It takes time to make, but the presentation will definitely impress your guests. I made these for a special dinner I made for my mom."

MY REVIEW
Reviewed Dec. 12, 2012

"I made a few changes:replace pine nuts with chopped toasted walnuts, and I couldn't find currants at my groc. store so I deleted them. In this recipe, presentation is everything. Take your time and do it right. I have found it easier to make small stacks when I use a biscuit cutter. Just stack inside the cutter and carefully remove when done. It is beautiful and tasty."

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