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:

Dairy FreeDairy Free
Gluten FreeGluten Free
Sugar ConsciousSugar Conscious

Ingredients

    1 poundfrozen sea scallops, defrosted
    1/3 cupplus 1 tablespoon extra-virgin olive oil, divided
    Fine sea salt and ground black pepper to taste
    2 tablespoonsfresh lemon juice
    1 clovegarlic, finely chopped, divided
    1 1/2 teaspoonsDijon mustard
    1/2 teaspoonsugar
    1 poundheirloom tomatoes, sliced 1/4-inch thick
    1/4 cuppacked 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.

Nutritional Info

Serving Size

Calories

260

Total Fat

15g

Saturated Fat

2g

Cholesterol

55mg

Sodium

490mg

Total Carbohydrate

9g

Dietary Fiber

1g

Total Sugars

2g

Protein

25g

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.