Grilled Scallops
Recipe from Fitness

The scallops are served over a fennel and orange salad in this flavorful dinner recipe.



by 2  people


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Ingredients
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    12   
    fresh or frozen sea scallops
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    2   
    medium fennel bulbs
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    3   
    medium oranges, peeled and sectioned
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    3/4  cup 
    pitted ripe olives, quartered
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    1/3  cup 
    chopped fresh tarragon
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    3   tablespoons 
    lemon juice
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    2   tablespoons 
    extra virgin olive oil
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    1   tablespoon 
    champagne vinegar
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    1/2  teaspoon 
    kosher salt
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    1/2  teaspoon 
    freshly ground black pepper
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    1/4  cup 
    sliced almonds, toasted
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    Fresh tarragon for garnish

Directions
1.
Thaw scallops, if frozen. Rinse and pat dry with paper towels. Cut upper stalks from fennel bulbs. Remove any wilted outer layers and cut and discard a thin slice from each fennel base. Cut fennel bulbs into very thin slices.
2.
In a large bowl, combine fennel, oranges, olives, tarragon, lemon juice, 1 tablespoon of the olive oil, and the champagne vinegar. Stir in 1/4 teaspoon of the kosher salt and 1/4 teaspoon of the pepper. Cover and let stand for 15 minutes.
3.
Meanwhile, in a large bowl, toss scallops with remaining 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper. Thread scallops onto long skewers, leaving a 1/4-inch space between them. Grill over medium heat 5 to 8 minutes, or until scallops are opaque, turning once halfway through grilling. Divide fennel mixture among four dinner plates. Top with scallops; sprinkle with almonds. Garnish with tarragon.
Nutrition information
Per Serving: cal. (kcal) 327, Fat, total (g) 15, sat. fat (g) 2, carb. (g) 28, fiber (g) 8, pro. (g) 24, Percent Daily Values are based on a 2,000 calorie diet
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