Grilled Scallop, Fennel & Orange Kabobs with Arugula PestoGrilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Make it a meal: Serve over whole grain pasta salad.
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Recipe - The Fresh Grocer - Corporate
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Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Prep Time20 Minutes
Servings4
Cook Time6 Minutes
Calories349
Ingredients
1/2 cup Shelled Walnuts
1 Garlic Clove, coarsely chopped
1/2 cup Packed Baby Arugula
1/4 cup Extra Virgin Olive Oil
1 1/2 Tbs Fresh Lemon Juice
1 Tbs Nutritional Yeast
1 1/4 lbs 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.

 

Nutritional Information
  • 24 g Fat
  • 3 g Saturated fat
  • 29 mg Cholesterol
  • 506 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 9 g Sugars
  • 0 g Added sugars
  • 18 g Protein
20 minutes
Prep Time
6 minutes
Cook Time
4
Servings
349
Calories

Shop Ingredients

Makes 4 servings
1/2 cup Shelled Walnuts
Emerald Glazed Walnuts, 6.5 oz
Emerald Glazed Walnuts, 6.5 oz, 6.5 Ounce
$5.29$0.81/oz
1 Garlic Clove, coarsely chopped
Christopher Ranch Gilroy's Finest Peeled Garlic, 6 oz
Christopher Ranch Gilroy's Finest Peeled Garlic, 6 oz, 6 Ounce
$3.49$0.58/oz
1/2 cup Packed Baby Arugula
B&W Baby Arugula, 4 oz
B&W Baby Arugula, 4 oz, 4 Ounce
$3.49$0.87/oz
1/4 cup Extra Virgin Olive Oil
Bowl & Basket Olive Oil Cooking Spray, 5 oz
Bowl & Basket Olive Oil Cooking Spray, 5 oz, 5 Ounce
$4.79$0.96/oz
1 1/2 Tbs Fresh Lemon Juice
ReaLemon 100% Lemon Juice, 2.5 fl oz
ReaLemon 100% Lemon Juice, 2.5 fl oz, 2.5 Fluid ounce
$0.79$0.32/fl oz
1 Tbs Nutritional Yeast
Bragg Nutritional Yeast Seasoning, 4.5 oz
Bragg Nutritional Yeast Seasoning, 4.5 oz, 4.5 Ounce
$6.99$1.55/oz
1 1/4 lbs Fresh Dry Large Sea Scallops, patted dry
Fresh North Atlantic Sea Scallops
Fresh North Atlantic Sea Scallops, 1 Pound
$29.99/lb$29.99/lb
2 Medium Oranges, quartered, then cut into ½-inch-thick wedges
Navel Oranges 4lb Bag, 4 pound
Navel Oranges 4lb Bag, 4 pound, 4 Pound
$6.49$1.62/lb
1 Bulb Fennel, cut into 1-inch pieces
Anise Florence/Sweet Fennel/Fennel, 1 each
Anise Florence/Sweet Fennel/Fennel, 1 each, 1 Each
$3.99

Nutritional Information

  • 24 g Fat
  • 3 g Saturated fat
  • 29 mg Cholesterol
  • 506 mg Sodium
  • 19 g Carbohydrates
  • 5 g Fiber
  • 9 g Sugars
  • 0 g Added sugars
  • 18 g Protein

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.