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Caprese Scallop Stacks Recipe

   
 

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     Caprese Scallop Stacks

Category   Appetizers
Sub Category   None
Servings   12

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

Instructions
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.


Originally Submitted
12/22/2012





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