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Scallops Caprese

Serves 6 as an appetizer
Time 10 min
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.
Ingredients
  • 1 pound frozen sea scallops, defrosted
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
  • Fine sea salt and ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, finely chopped, divided
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1 pound heirloom tomatoes, sliced 1/4-inch thick
  • 1/4 cup packed fresh basil
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Method

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.

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.
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  • 1 pound frozen sea scallops, defrosted
  • 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
  • Fine sea salt and ground black pepper to taste
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, finely chopped, divided
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1 pound heirloom tomatoes, sliced 1/4-inch thick
  • 1/4 cup packed fresh basil
Shop with Prime

Exclusively for Prime members in select ZIP codes.