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Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
Mon-Sat 8am-9pm Sun 8am-8pm
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Recipes

Recipe Details

Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Make it a meal: Serve over whole grain pasta salad.
H&W
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Recipe - Price Rite of Bethlehem
GrilledScallop_FennelandOrangeKabobswithArugulaPesto%20(1).jpg
Grilled Scallop, Fennel & Orange Kabobs with Arugula Pesto
Prep Time20 Minutes
Servings4
Cook Time6 Minutes
Calories349
Ingredients
1/2 cup shelled walnuts
1 garlic clove, coarsely chopped
1/2 cup packed baby arugula
1/4 cup extra virgin olive oil
1 1/2 Tbs fresh lemon juice
1 Tbs nutritional yeast
1 1/4 lbs fresh dry large sea scallops, patted dry
2 medium oranges, quartered, then cut into ½-inch-thick wedges
1 bulb fennel, cut into 1-inch pieces
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.
20 minutes
Prep Time
6 minutes
Cook Time
4
Servings
349
Calories

Shop Ingredients

Makes 4 servings
1/2 cup shelled walnuts
an image
Fresh Shelled Walnuts, 1 Pound
$5.29
$5.29/lb
1 garlic clove, coarsely chopped
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Garlic 5 ct, 5 Each
$2.49
$0.50 each
1/2 cup packed baby arugula
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Bowl & Basket Arugula, 5 Ounce
$2.00
$0.40/oz
1/4 cup extra virgin olive oil
an image
Celli Mediterranean Blend Extra Virgin Olive Oil, 33.8 Fluid Ounce
$3.99
$0.12/fl oz
1 1/2 Tbs fresh lemon juice
an image
Bagged Lemons, 2 Pound
$3.99
$2.00/lb
1 Tbs nutritional yeast
Not Available
1 1/4 lbs fresh dry large sea scallops, patted dry
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Northern Chef Bay Scallops, 16 Ounce
$8.99
$0.56/oz
2 medium oranges, quartered, then cut into ½-inch-thick wedges
an image
Navel Orange, 1 Each
$0.89
1 bulb fennel, cut into 1-inch pieces
Not Available

Nutritional Information

  • 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.

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.