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:

Equipment:

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:

covered percent of daily need