Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto Recipe | South Jersey

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

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.

Nutrition Facts

Serving Size 1

Servings 0

Amount Per Serving
Calories 349

% Daily Value *
Total Fat 24g37%

Saturated Fat 3g15%
Cholesterol 29mg10%
Sodium 506mg22%
Total Carbohydrate 19g7%

Dietary Fiber 5g20%

Sugars 9g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto