Grilled Scallops with Fennel Slaw
Ingredients
- 1½ gals thinly sliced fennel
- 1½ qts California black olive|ripe olives, wedged
- 3 cups chopped dill
- 1½ cups lemon juice
- ¾ cup olive oil
- ? cup white wine vinegar
- 2 tbsp kosher salt
- 1 tbsp ground black pepper
- 9 lbs sea scallops
- 1½ cups almond#sliced almonds|sliced almonds, toasted
- 12-inch skewers
- In a large bowl, combine fennel, california black olive|ripe olives, dill, lemon juice, ½ cup olive oil and vinegar.
- Season with 1½ tablespoons of salt and pepper.
- Cover and set aside for at least 15 minutes.
- While fennel is marinating, toss scallops with remaining oil, season with remaining salt and thread onto skewers to grill.
- Grill over medium-high heat for 3-4 minutes on each side.
- Remove cooked scallops from skewers and plate on top of slaw.
- Sprinkle with almonds and serve immediately.
This article uses material from the "Grilled Scallops with Fennel Slaw" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
