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
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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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