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Caprese Scallop Stacks Recipe

Caprese Scallop Stacks Recipe

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. YIELD:12 servings


  • 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.

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 Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.