Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (10-inch) wooden skewers in water 20 minutes.
In large skillet, toast walnuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
In food processor, purée garlic, arugula, oil, lemon juice, nutritional yeast and walnuts. Makes about ½ cup.
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.
Make it a Meal: Serve over whole grain pasta salad.
Ingredients
Directions
Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (10-inch) wooden skewers in water 20 minutes.
In large skillet, toast walnuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
In food processor, purée garlic, arugula, oil, lemon juice, nutritional yeast and walnuts. Makes about ½ cup.
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.