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Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto

Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto

Prep time: 20 minutes
Grill Time: 6 minutes
Serves: 4

  • ½ cup shelled walnuts
  • 1 garlic clove, coarsely chopped
  • ½ cup packed baby arugula
  • ¼ cup extra virgin olive oil
  • 1½ tbsp fresh lemon juice
  • 1 tbsp nutritional yeast
  • 1¼ lb fresh dry large sea scallops, patted dry
  • 2 medium oranges, quartered, then cut into ½-inch-thick wedges
  • 1 bulb fennel, cut into 1-inch pieces


  1. Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (10-inch) wooden skewers in water 20 minutes.
  2. In large skillet, toast walnuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
  3. In food processor, purée garlic, arugula, oil, lemon juice, nutritional yeast and walnuts. Makes about ½ cup.
  4. Alternately thread scallops, oranges and fennel onto skewers; spray with cooking spray and sprinkle with salt and pepper to taste. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature of scallops reaches 145°, turning once. Serve with Arugula Pesto.

Per serving: 349 Calories, 24g Fat (3g Saturated), 29mg Cholesterol, 506mg Sodium, 19g Carbohydrates, 5g Fiber, 9g Sugars, 0g Added Sugars, 18g Protein

Make it a Meal: Serve over whole grain pasta salad.

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