Orange Pistachio-Stuffed Grilled Scallops

Orange Pistachio-Stuffed Grilled Scallops might be just the side dish you are searching for. For $2.42 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 250 calories, 13g of protein, and 12g of fat. This recipe serves 4. Head to the store and pick up honey, pistachios, olive oil, and a few other things to make it today. This recipe is liked by 248 foodies and cooks. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes around 1 hour. It is brought to you by Food Republic. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is amazing. Similar recipes include Grilled Scallops with Orange-Chive Mayonnaise, Grilled Scallops with Orange-Scented Quinoa, and Pistachio-Crusted Scallops.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 15 minutes

 

Ingredients:

4 cups fresh arugula

1 small fennel bulb

2 tablespoons fresh Italian flat-leaf parsley, snipped

salt and ground black pepper

2 teaspoons honey

3 tablespoons olive oil

3 fresh oranges

1 tablespoon pistachios, finely chopped

12 large sea scallops, fresh or frozen, 1 to 1 1/4 pounds

1 tablespoon sherry vinegar or white balsamic vinegar

Equipment:

paper towels

toothpicks

knife

bowl

grill pan

grill

Cooking instruction summary:

Directions:  Thaw scallops, if frozen.Rinse scallops; pat dry with paper towels.Split scallops horizontally, to the opposite side (but not through it).Remove fennel fronds and chop enough for 2 tablespoons.Trim and quarter fennel bulb.Finely shred 1 teaspoon of peel from one of the oranges.Working over a bowl to catch any juice, use a sharp knife to peel and section the remaining oranges.For the gremolata, in a small bowl combine fennel fronds, orange peel, 1 tablespoon of the oil, the parsley and 1 tablespoon pistachios; set aside.For the vinaigrette, in a screw-top jar combine remaining 2 tablespoons oil, 1 tablespoon reserved orange juice, the vinegar and honey.Cover and shake well to combine. Season to taste with salt and pepper.Stuff scallops with the orange gremolata (as much as needed, reserving the rest).Secure closed with toothpicks, if needed.Lightly brush scallops with additional oil.Sprinkle scallops with salt and pepper.Place scallops in a lightly greased grill pan.For a charcoal or gas grill, place grill pan with scallops on the grill rack directly over medium-high heat.Place fennel directly on grill rack over medium-high heat.Cover and grill 11 to 14 minutes or until fennel is lightly charred and tender and scallops are opaque, turning once halfway through grilling.When cool enough to handle, slice fennel.Place arugula on a serving platter.Top with fennel, orange segments and scallops and sprinkle with any remaining gremolata.Drizzle with vinaigrette and if desired, top with additional chopped pistachios.Find more grilled shellfish on Food Republic:Rosemary-Skewered Scallops RecipeGrilled Scallops RecipeGrilled Clams And Chorizo Recipe

 

Step by step:


1. Thaw scallops, if frozen.Rinse scallops; pat dry with paper towels.Split scallops horizontally, to the opposite side (but not through it).

2. Remove fennel fronds and chop enough for 2 tablespoons.Trim and quarter fennel bulb.Finely shred 1 teaspoon of peel from one of the oranges.Working over a bowl to catch any juice, use a sharp knife to peel and section the remaining oranges.For the gremolata, in a small bowl combine fennel fronds, orange peel, 1 tablespoon of the oil, the parsley and 1 tablespoon pistachios; set aside.For the vinaigrette, in a screw-top jar combine remaining 2 tablespoons oil, 1 tablespoon reserved orange juice, the vinegar and honey.Cover and shake well to combine. Season to taste with salt and pepper.Stuff scallops with the orange gremolata (as much as needed, reserving the rest).Secure closed with toothpicks, if needed.Lightly brush scallops with additional oil.Sprinkle scallops with salt and pepper.

3. Place scallops in a lightly greased grill pan.For a charcoal or gas grill, place grill pan with scallops on the grill rack directly over medium-high heat.

4. Place fennel directly on grill rack over medium-high heat.Cover and grill 11 to 14 minutes or until fennel is lightly charred and tender and scallops are opaque, turning once halfway through grilling.When cool enough to handle, slice fennel.

5. Place arugula on a serving platter.Top with fennel, orange segments and scallops and sprinkle with any remaining gremolata.

6. Drizzle with vinaigrette and if desired, top with additional chopped pistachios.Find more grilled shellfish on Food Republic:Rosemary-Skewered Scallops Recipe

7. Grilled Scallops Recipe

8. Grilled Clams And Chorizo Recipe


Nutrition Information:

Quickview
249 Calories
13g Protein
12g Total Fat
23g Carbs
23% Health Score
Limit These
Calories
249
13%

Fat
12g
19%

  Saturated Fat
1g
11%

Carbohydrates
23g
8%

  Sugar
13g
15%

Cholesterol
21mg
7%

Sodium
391mg
17%

Get Enough Of These
Protein
13g
27%

Vitamin C
65mg
79%

Vitamin K
61µg
58%

Phosphorus
365mg
37%

Vitamin B12
1µg
21%

Folate
83µg
21%

Potassium
716mg
20%

Fiber
4g
19%

Vitamin A
953IU
19%

Selenium
12µg
18%

Magnesium
52mg
13%

Manganese
0.26mg
13%

Vitamin E
1mg
12%

Calcium
111mg
11%

Vitamin B6
0.2mg
10%

Vitamin B1
0.12mg
8%

Iron
1mg
8%

Zinc
1mg
8%

Copper
0.15mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.68mg
7%

Vitamin B2
0.1mg
6%

covered percent of daily need
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Food Trivia

The weight of a Babybel is 21 grammes.

Food Joke

On the last day of kindergarten, the children brought presents for their teacher. The florist's son gave her a box. She hook it, held it up, and said, "I bet I know what it is. Is it flowers?" "That's right!" said the boy. Then the candy store owner's son gave her his package. She shook it, held it up, and said, "I bet I know what it is. Is it a box of candy?" "That's right!" said the boy. Next the liquor store owner's son handed her his box. She shook it, held it up, and noticed that it was leaking. She touched a drop with her finger and tasted it. "I bet I know what it is. Is it wine?" "No," said the boy. She touched another drop to her tongue. "Is it Champagne?" "No," said the boy. "I give up. What is it?" The boy grinned. "A puppy!"

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