CAPRESE SCALLOP STACKS RECIPE

Caprese Scallop Stacks Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients
1 medium zucchini
12 sea scallops (about 1-1/2 pounds)
4 tablespoons Filippo Berio® Extra Virgin 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

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 peel and remaining oil; spoon over stacks. Garnish with watercress if desired. Yield: 1 dozen.