GrilledScallop_FennelandOrangeKabobswithArugulaPesto%20(1).jpg
GrilledScallop_FennelandOrangeKabobswithArugulaPesto%20(1).jpg
Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Make it a meal: Serve over whole grain pasta salad.
H&W
H&W
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Recipe - Dearborn Market
GrilledScallop_FennelandOrangeKabobswithArugulaPesto%20(1).jpg
Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Prep Time20 Minutes
Servings4
Cook Time6 Minutes
svg/info/recipe-calories Created with Sketch. 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

Calories 349, Total Fat 24g, Saturated Fat 3g, Cholesterol 29mg, Sodium 506mg, Carbohydrate 19g, Dietary Fiber 5g, Sugars 9g, Protein 18g

20 minutes
Prep Time
6 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
349
Calories

Shop Ingredients

Makes 4 servings
1/2 cup shelled walnuts
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Diamond Shelled Walnuts, 16 Ounce
$6.99
$0.44/oz
1 garlic clove, coarsely chopped
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Garlic 5 ct, 5 Each
$2.49
$0.50 each
1/2 cup packed baby arugula
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Fresh Attitude Arugula, 5 Ounce
$2.99
$0.60/oz
1/4 cup extra virgin olive oil
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Bellino Extra Virgin Olive Oil, 16.9 Fluid ounce
$15.99
$0.95/fl oz
1 1/2 Tbs fresh lemon juice
Not Available
1 Tbs nutritional yeast
Not Available
1 1/4 lbs fresh dry large sea scallops, patted dry
Not Available
2 medium oranges, quartered, then cut into ½-inch-thick wedges
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Navel Orange, 1 Each
$0.90
1 bulb fennel, cut into 1-inch pieces
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Anise Florence/Sweet Fennel/Fennel, 1 Each
$2.99

Nutritional Information

Calories 349, Total Fat 24g, Saturated Fat 3g, Cholesterol 29mg, Sodium 506mg, Carbohydrate 19g, Dietary Fiber 5g, Sugars 9g, Protein 18g

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.