Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.81 Kcal (468 kJ) | ||
| Calories from fat | 51.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 23.24mg | 8% | |
| Sodium | 387.59mg | 16% | |
| Potassium | 195.79mg | 4% | |
| Total Carbs | 3.54g | 1% | |
| Sugars | 0.39g | 2% | |
| Dietary Fiber | 0.13g | 1% | |
| Protein | 12.07g | 24% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 1.9mg | 10% | |
| Calcium | 7.2mg | 1% | |
| Amount Per 100 g | |||
| Calories | 159.36 Kcal (667 kJ) | ||
| Calories from fat | 73.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.16g | 9% | |
|---|---|---|---|
| Cholesterol | 33.13mg | 8% | |
| Sodium | 552.42mg | 16% | |
| Potassium | 279.04mg | 4% | |
| Total Carbs | 5.04g | 1% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.18g | 1% | |
| Protein | 17.2g | 24% | |
| Vitamin C | 8.3mg | 10% | |
| Iron | 2.7mg | 10% | |
| Calcium | 10.2mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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