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Caprese Scallop Stacks

 Caprese Scallop Stacks
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
12 ServingsPrep/Total Time: 30 min.


  • 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.

2 of 2

Caprese Scallop Stacks (continued)

Directions (continued)

  • Garnish with watercress if desired. Yield: 1 dozen.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.