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Grilled Scallop and Fennel Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Ingredients:
  • 1 lb scallops, fresh, sea, cleaned (~12 3/4)1
  • 2 fennel bulb, sliced 1/4" thick fronds reserved for garnish (~5 1/3 cups)
  • 2 tbsp olive oil
  • 1/4 tsp pepper, black freshly ground
  • 3 orange, segmented (~2 1/2 cups)
  • 12 olives, kalamata, pitted, chopped (~2/3 cup, chopped)
  • 1/4 cup tarragon, fresh, chopped
  • 3 tbsp lemon juice
  • 1 tbsp vinegar, white wine
  • 6 cups arugula, baby
  • 2 tbsp almonds, slivered, toasted
  1. Alternatives would be: scallops, frozen
Instructions:
  1. Prep
    1. Toss the scallops and fennel slices with half of the olive oil and pepper.
    2. Thread the scallops onto skewers.
    3. Mix together the remaining olive oil with the oranges, olives, tarragon, lemon juice, vinegar and remaining salt and pepper.
    4. Preheat the barbecue.
  2. Cooking
    1. Grill the fennel slices until soft, turning occasionnally, about 20 minutes.
    2. Grill the scallops until just cooked through, turning once, about 8 minutes.
    3. Allow fennel to cool slightly then cut into bite sized pieces.
    4. Mix the fennel arugula with the orange segments; divide amongst plates.
    5. Top with scallops, almonds and garnish with fennel fronds.
Nutritional Facts
Nutrient (per serving)% DV
Calories 31916%
Total Fat 13g19%
    Saturated Fat 2g8%
    Trans Fat 0g--
Cholesterol 37mg12%
Sodium 480mg20%
Total Carbohydrate 31g10%
    Dietary Fiber 8g32%
    Sugars 10g--
Protein 25g49%
Vitamin A 1475iu30%
Vitamin C 92mg153%
Calcium 269mg27%
Iron 4mg25%