Caprese Scallop Stacks Recipe
- 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
- 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.
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.