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.
Special Diets:
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
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.
Nutritional Info:
Per serving: 260 calories (130 from fat), 15g total fat, 2g saturated fat, 55mg cholesterol, 490mg sodium, 9g carbohydrates (1g dietary fiber, 2g sugar), 25g protein.
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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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