Caprese Scallop Stacks

• 1 medium zucchini
• 12 sea scallops (about 1-1/2 pounds)
• 4 tablespoons olive oil, divided
• 1/4 cup chopped roasted sweet red peppers
• 1 tablespoon pine nuts, toasted
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried currants
• 1 teaspoon capers, drained
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon grated lemon zest
• Watercress, optional

1. 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.
2. Meanwhile, cut scallops in half horizontally. In a large skillet, saute scallops in 1 tablespoon oil until firm and opaque. Remove and keep warm.
3. 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.

zucchini, olive oil, sweet red peppers, pine nuts, lemon juice, garlic, currants, capers, mustard, lemon zest

Taken from www.tasteofhome.com/recipes/caprese-scallop-stacks/ (may not work)