Grilled Scallops with Fennel Slaw

Grilled Scallops with Fennel Slaw

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 4 servings


  • 4 cups fennel, thinly sliced

  • 1 cup Lindsay┬« Ripe Pitted Olives, cut into wedges

  • 1/2 cup chopped dill

  • 1/4 cup lemon juice

  • 2 tablespoons olive oil

  • 1 tablespoon white wine vinegar

  • 1 teaspoon Kosher salt

  • 1 teaspoon ground black pepper

  • 1 1/2 pounds sea scallops

  • 1/4 cup sliced almonds, toasted

  • 4 12-inch wooden skewers

Cooking Directions

  1. In a large bowl, combine fennel, olives, dill, lemon juice, 1 1/2 tablespoons olive oil, and vinegar. Season with 3/4 teaspoon of salt and pepper. Cover and set aside for at least 15 minutes.

  2. While fennel is marinating, toss scallops with remaining oil, season with remaining salt and thread onto skewers to grill.

  3. Grill over medium-high heat for 3-4 minutes on each side.

  4. Remove cooked scallops from skewers and place on top of slaw.

  5. Sprinkle with almonds and serve immediately.


  • Calories327
  • Fat15g
  • Protein31g
  • Cholesterol57mg
  • Total Carbs16g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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