When basil is fresh in the garden, I love a Caprese Salad. I’ve upped the game by adding seared scallops to the mix and the flavors combine beautifully.
This could be a side dish, first course, or a light main course. I think it would look great on a large platter for a summer dinner party appetizer. I omitted the mozzarella on my plate to make it dairy free.
Ingredients:
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1 tbs Avocado Oil
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1 lb Sea Scallops
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4 cups Bib or butter lettuce, chopped
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6 ounces Fresh Mozzarella, sliced
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1 cup Fresh Basil Leaves
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1 pint Cherry Tomatoes
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1 tbs Balsamic Vinegar
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2 tbs Olive or Avocado Oil
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1 tsp Swerve Sweetener
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1 clove Garlic, crushed
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Salt and Pepper to taste.
Instructions:
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Heat 1 tbs oil and tomatoes in a skillet over medium-high heat. Add scallops cooking 2 minutes each side or until scallops are opaque and tomatoes start to pop.
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Prepare plates by dividing lettuce onto 4 plates, top with sliced mozzarella and basil leaves.
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Prepare the dressing by combining vinegar, oil, sweetener, and garlic in a small saucepan until sweetener dissolves.
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Add scallops and tomatoes on top of basil, then pour dressing over the salad.
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