Caprese Scallop Stacks Recipes

CAPRESE SALAD WITH BALSAMIC REDUCTION

Steps:

• Stir balsamic vinegar and honey together in a small saucepan and place over high heat. Bring to a boil, reduce heat to low, and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes. Set the balsamic reduction aside to cool.
• Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.

ROASTED EGGPLANT CAPRESE STACKS

Steps:

• Wash the eggplant, slice crosswise into ½-inch thick slices, and sprinkle the slices heavily with salt. Place in a strainer for 30 minutes.
• Rinse the eggplant well under cool water; place the slices onto a paper towel to blot dry.
• Place the baking sheet into the preheated 400 degree F.
• Brush a large baking sheet covered with aluminum foil with olive oil and place 8 slices of the eggplant in a single layer onto the baking sheet.
• Top the eggplant with a slice of tomato that fits it the best. The sizes will be a little different. You may need to cut some of the slices in half or quarter to fit the smaller eggplant slices. Top with a slice of mozzarella cheese and sprinkle with freshly grated parmesan cheese and dried oregano to taste.
• Bake for 20 to 25 minutes, or until cheese is bubbling and the eggplant is tender. During the last few minutes of roasting, turn on the broiler to brown the cheese on top, about 3 to 5 minutes.
• To serve, carefully stack two of the eggplant and tomato slices melted with cheese on top of one another. Drizzle with balsamic vinegar and garnish with fresh basil.

CAPRESE SCALLOP STACKS

Steps:

• Cut zucchini into 1/3-in.-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 tablespoon 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.

CAPRESE SCALLOP STACKS RECIPE

Steps:

• Cut zucchini into 1/3-in.-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 tablespoon 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 peel and remaining oil; spoon over stacks. Garnish with watercress if desired. Yield: 1 dozen.