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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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. 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 peel |
watercress, optional |
Directions:
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.
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