Serves 4 appetizer portions
Caprese Salad
1/2 pound fresh mozzarella, sliced ¼ inch
1 cup basil pesto (recipe follows)
4 medium tomatoes, cut into 1/4-inch-thick slices
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
Salt and pepper to taste
On large platter, arrange tomato slices. Spoon pesto on top of each slice. Arrange mozzarella on top. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Cover and refrigerate.
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Pesto for Salad
2 cups fresh basil leaves, minced
1/4 cup pine nuts
1/3 cup extra virgin olive oil
1/4 teaspoon coarse salt
1/3 cup freshly-grated Parmigiano Reggiano
In a food processor, add basil, pine nuts, oil, salt and cheese and mix until combined.
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Scallops
8 large scallops
3 tablespoons blackening spice
2 tablespoons canola oil
Rinse and pat-dry scallops, then sprinkle with blackening spice on both sides. In medium skillet, add oil on high heat. Add scallops and sauté until nicely browned. Transfer to serving platter large enough to accommodate shrimp as well.
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Shrimp
8 large shrimp, peeled, deveined
2 large cloves garlic, minced
2 tablespoons olive oil
Salt and fresh black pepper to taste
Zest of 1/2 lemon, freshly grated
1 teaspoon dried herbs (thyme, marjoram or fines herbs)
2 tablespoons canola oil
In a medium bowl, combine garlic, olive oil, salt, pepper, zest and dried herbs. Add shrimp to garlic-herb mixture and coat well. In large skillet, add oil on high heat. Add shrimp and cook until nicely browned. Transfer to platter with the scallops. Serve with Caprese salad.
Sherri Dewig, Bluffton