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© Meredith Corporation. All rights reserved. Used with permission.
Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Split scallops horizontally, but not through the opposite side.
Remove fennel fronds and chop enough for 2 tablespoons. Trim and quarter fennel bulb. Finely shred 1 teaspoon 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 gremolata: in a small bowl, combine fennel fronds, orange peel, 1 tablespoon oil, parsley and 1 tablespoon pistachios; set aside. For vinaigrette: in a screw-top jar combine remaining 2 tablespoons oil, 1 tablespoon reserved orange juice, sherry 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 olive 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. When cool enough to handle, slice fennel.
On a serving platter, place arugula. Top with fennel, orange segments, scallops and sprinkle with any remaining gremolata. Drizzle with vinaigrette and if desired, top with additional chopped pistachios.