Save on Pinterest

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

Ingredients

  • 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

Directions

  • 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • williamsegraves
    Apr 22, 2013

    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.

  • dmv60
    Dec 12, 2012

    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.