Grilled Scallops with Fennel Slaw
Preparation time: 30 min
1 1/2 gals. thinly sliced fennel
1 1/2 quarts California ripe olives, wedged
3 cups chopped dill
1 1/2 cups lemon juice
3/4 cup olive oil
1/3 cup white wine vinegar
2 tablespoon kosher salt
1 tablespoon ground black pepper
9 ibs.sea scallops
1 1/2 cups sliced almonds, toasted
1.In a large bowl, combine fennel, California ripe olives, dill, lemon juice, 1/2 cup olive oil and vinegar. Season with 1 1/2 tablespoons 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. Grill over medium-high heat for 3-4 minutes on each side.
3.Remove cooked Scallops from skewers and plate on top of slaw. Sprinkle with almonds and serve immediately.