Friday Foodspiration: Scallop Caprese Salad


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.  


  • 1 tbs Avocado Oil
  • 1 lb Sea Scallops
  • 4 cups Bib or butter lettuce, chopped
  • 6 ounces Fresh Mozzarella, sliced
  • 1 cup Fresh Basil Leaves
  • 1 pint Cherry Tomatoes
  • 1 tbs Balsamic Vinegar
  • 2 tbs Olive or Avocado Oil
  • 1 tsp Swerve Sweetener
  • 1 clove Garlic, crushed
  • Salt and Pepper to taste.


  1. 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.  
  2. Prepare plates by dividing lettuce onto 4 plates, top with sliced mozzarella and basil leaves.
  3. Prepare the dressing by combining vinegar, oil, sweetener, and garlic in a small saucepan until sweetener dissolves.
  4. Add scallops and tomatoes on top of basil, then pour dressing over the salad.