Grilled Scallops

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

Recipe from Fitness
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  • 12 fresh or frozen sea scallops
  • 2 medium fennel bulbs
  • 3 medium oranges, peeled and sectioned
  • 3/4 cup pitted ripe olives, quartered
  • 1/3 cup chopped fresh tarragon
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup sliced almonds, toasted
  • Fresh tarragon for garnish
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.
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 with foil and let stand for 15 minutes.
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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