Grilled Scallops With Fennel And Orange Salad For Two
- 20m Prep Time
- 6m Cook Time
- 26m Ready In
Grilled sea scallops are served with a refreshing fennel and orange salad, finished with crushed pink peppercorns for a subtle spice.
Ingredients
- 1 orange
- 1 fennel bulb stalks discarded, bulb halved, cored, and sliced thin
- 14.8 ml minced fresh basil
- 29.6 ml extra-virgin olive oil
- Salt and pepper
- 8 large sea scallops tendons removed
- 9.86 ml pink peppercorns crushed
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 34.3 mg
- Iron: 0.54 mg
- Magnesium: 23.1 mg
- Phosphorus: 220 mg
- Potassium: 298 mg
- Zinc: 0.67 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 orange
- 14.8 ml minced fresh basil
- 29.6 ml extra-virgin olive oil
- Salt and pepper
Prepare
- 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
- 8 large sea scallops, tendons removed
- Crush 9.86 ml pink peppercorns
Let's Cook
-
Step 1.
Cut away peel and pith from orange. Quarter orange, then slice crosswise into ¼-inch-thick pieces. Toss orange, fennel, basil, and 1 tablespoon oil in bowl and season with salt and pepper to taste; set aside for serving. Pat scallops dry with paper towels and thread onto doubled 12-inch metal skewers, 4 scallops per doubled skewer. Brush scallops with remaining 1 tablespoon oil and season with peppercorns, salt, and pepper. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Clean cooking grate, then repeatedly brush grate with well-oiled paper towels until grate is black and glossy, 5 to 10 times. Place scallop skewers on grill and cook (covered if using gas), turning as needed, until lightly charred and centers of scallops are opaque, about 6 minutes. Serve with salad.