Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (10-inch) wooden skewers in water 20 minutes.
2. In large skillet, toast walnuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
3. In food processor, purée garlic, arugula, oil, lemon juice, nutritional yeast and walnuts. Makes about ½ cup.
4. Alternately thread scallops, oranges and fennel onto skewers; spray with cooking spray and sprinkle with salt and pepper to taste. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature of scallops reaches 145°, turning once. Serve with Arugula Pesto.
- 24 g Fat
- 3 g Saturated fat
- 29 mg Cholesterol
- 506 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
- 9 g Sugars
- 0 g Added sugars
- 18 g Protein
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Nutritional Information
- 24 g Fat
- 3 g Saturated fat
- 29 mg Cholesterol
- 506 mg Sodium
- 19 g Carbohydrates
- 5 g Fiber
- 9 g Sugars
- 0 g Added sugars
- 18 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium-high heat. Soak 8 (10-inch) wooden skewers in water 20 minutes.
2. In large skillet, toast walnuts over medium heat 5 minutes or until lightly browned, stirring frequently; transfer to plate to cool.
3. In food processor, purée garlic, arugula, oil, lemon juice, nutritional yeast and walnuts. Makes about ½ cup.
4. Alternately thread scallops, oranges and fennel onto skewers; spray with cooking spray and sprinkle with salt and pepper to taste. Place skewers on hot grill rack; cover and cook 6 minutes or until internal temperature of scallops reaches 145°, turning once. Serve with Arugula Pesto.