CAPRESE SCALLOP STACKS

Caprese Scallop Stacks image

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

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 12

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

Steps:

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 : Calories 98 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 120mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges