Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Caprese Scallop Stacks Recipe.

Ingredients:

1 medium zucchini
12 sea scallops (about 1-1/2 pounds)
4 TBSPs olive oil, divided
1/4 cup chopped roasted sweet red peppers
1 TBSP pine nuts, toasted
1 TBSP lemon juice
1 garlic clove, minced
1 TSP dried currants
1 TSP capers, drained
1/2 TSP Dijon mustard
1/4 TSP grated lemon zest
Watercress, optional

Recipe Instructions:

Cut zucchini into 1/3" 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 TBSP 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.

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