Scallops Caprese

Scallops Caprese

Serves 6 as an appetizer
Sea scallops stand in for mozzarella in this clever twist on a traditional caprese salad. Remember: Full-flavored ripe tomatoes and fresh basil are essential to the success of this recipe.
  • 1 pound frozen sea scallops, defrosted
  • 1 tablespoon olive oil
  • Sea salt and ground pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, finely chopped
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/3 cup olive oil
  • 1 pound medium-sized heirloom tomatoes, sliced 1/4-inch thick
  • 1/4 cup packed basil leaves
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Slice scallops in half horizontally. Brush both sides of scallops with olive oil and sprinkle with salt and pepper. Grill or broil until cooked through, turning once, about 1 minute each side. Allow to cool to room temperature.

Whisk lemon juice, garlic, Dijon mustard and sugar in a small bowl to blend. Slowly whisk in olive oil and season with salt and pepper.

Layer tomatoes, scallops and basil leaves on a large platter, alternating and overlapping them. Drizzle with vinaigrette. Alternatively, toss the scallops, tomatoes and basil together and toss with the vinaigrette. Taste and adjust seasoning.
Nutritional Info: 
Per Serving: 260 calories (130 from fat), 15g total fat, 2g saturated fat, 55mg cholesterol, 490mg sodium, 9g carbohydrates, (1 g dietary fiber, 2g sugar), 25g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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