AuthorMike EgrieCategory, DifficultyIntermediate
Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Yields4 Servings
Prep Time20 minsCook Time6 minsTotal Time26 mins
 ½ cup shelled walnuts
 1 garlic clove, coarsely chopped
 ½ cup packed baby arugula
 ¼ cup extra virgin olive oil
 1 ½ tbsp fresh lemon juice
 1 tbsp nutritional yeast
 1 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.

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

Ingredients

 ½ cup shelled walnuts
 1 garlic clove, coarsely chopped
 ½ cup packed baby arugula
 ¼ cup extra virgin olive oil
 1 ½ tbsp fresh lemon juice
 1 tbsp nutritional yeast
 1 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

Directions

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.

Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
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