- 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
- 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.
- Meanwhile, cut scallops in half horizontally. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm.
- 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.
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
"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."
"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."