Grilled Scallops with Fennel Slaw


  • 4 cups fennel, thinly sliced
  • 1 cup California Black Ripe Olives, wedged
  • 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


  1. In a large bowl, combine fennel, California Ripe Olives, dill, lemon juice, 1 1/2 tablespoons olive oil and vinegar.
  2. Season with 3/4 teaspoon of salt and pepper. Cover and set aside for at least 15 minutes.
  3. While fennel is marinating, toss scallops with remaining oil, season with remaining salt and thread onto skewers to grill.
  4. Grill over medium-high heat for 3-4 minutes on each side.
  5. Remove cooked scallops from skewers and place on top of slaw. Sprinkle with almonds and serve immediately.
Nutritional Analysis Per Serving:

Calories 327, Fat 15g, Cholesterol 57mg, Sodium 894mg, Carbohydrate 16g, Protein 31g, Calories from fat 42%.