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Seared Scallop Caprese

Seared Scallop Caprese

Recipe by Nathan Lippy



  • 12 large Scallops
  • 1 large Beef Steak or Heirloom Tomato
  • 4 thick slices fresh Mozzarella
  • A few tablespoons Balsamic glaze
  • Olive oil
  • Salt and pepper


  • ¼ cup Kalamata Olives
  • 2 tablespoons Capers
  • 2 tablespoon minced Sun-dried Tomatoes
  • 2 Garlic cloves
  • 4-6 Basil leaves
  • 1 teaspoon Lemon zest
  • 1 tablespoon Lemon Juice
  • Salt and pepper


  1. Add the olives, capers, sun-dried tomatoes, garlic, and basil to your cutting board with a pinch of salt and pepper. Finely chop all the ingredients together. Add the lemon zest, lemon juice and toss to evenly incorporate.
  2. Pre-heat your griddle to high heat.
  3. Pat the scallops dry and season with a bit of salt and pepper.
  4. Add some olive oil to your griddle and cook the scallops for 1-2 minutes per side or until golden and caramelized.
  5. To plate, add one slice of tomato to each plate. Add some of the tapenade over the tomato and then a few tears of fresh mozzarella. Using a hand torch, lightly torch the cheese and then stack 3 scallops on top. Garnish with a drizzle of olive oil, balsamic glaze and fresh basil and serve.

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