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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1 dozen


  • 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 zest
  • 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 zest and remaining oil; spoon over stacks. Garnish with watercress if desired.
Nutrition Facts
1 appetizer: 98 calories, 5g fat (1g saturated fat), 18mg cholesterol, 120mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 10g protein. Diabetic Exchanges: 1 lean meat, 1 fat.

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