- 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
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"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."