Thursday's Meal: Scallops Caprese - | KTBC Fox 7 | News, Weather, Sports

Thursday's Meal: Scallops Caprese

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Kimberly Gray, from Whole Foods, made scallops caprese for us in the Good Day kitchen this morning.

Recipe: Scallops Caprese


  • 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


  1. Slice scallops in half horizontally.
  2. Brush both sides of scallops with olive oil and sprinkle with salt and pepper.
  3. Grill or broil until cooked through, turning once, about 1 minute each side.
  4. Allow to cool to room temperature.
  5. Whisk lemon juice, garlic, Dijon mustard and sugar in a small bowl to blend.
  6. Slowly whisk in olive oil and season with salt and pepper.
  7. Layer tomatoes, scallops and basil leaves on a large platter, alternating and overlapping them.
  8. Drizzle with vinaigrette.
  9. Alternatively, toss the scallops, tomatoes and basil together and toss with the vinaigrette.
  10. Taste and adjust seasoning.


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