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Stuffed scallops with oranges and pistachios

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Ingredients

Adjust Servings:
12 large fresh or frozen Sea scallops
1 bulb Fennel
3 fresh Orange
3 tablespoons Olive oil
2 tablespoons snipped fresh Italian parsley
1 tablespoon finely chopped Pistachios
1 tablespoon Sherry vinegar or white balsamic vinegar
2 teaspoons Salt
2 teaspoons Ground black pepper

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Stuffed scallops with oranges and pistachios

Cuisine:

    Absolutely yummy!

    • 41 Minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    A burst of taste and deliciousness with an exotic mixture of scallops, orange, and pistachios. This seafood dish will be the ultimate treat when it comes to scallop recipes with its unusual combination of seafood and fruits.

    The orange stuffing will be the ideal element to remove the fishiness of scallops and enjoy the freshness and juiciness.


    This dish will be the fancy meal that will allow you to impress your guests thanks to the meaty texture of scallops, the freshness of the oranges, and the crustiness of the pistachios.

    A high restaurant-quality dish that is both tasty and fulfilling.

    Featured image:
    Orange and pistachio-encrusted scallops
    by Lena Webb @ flickr

    Steps

    1
    Done

    Rinse scallops; pat dry with paper towels and split horizontally.

    2
    Done

    Remove fennel fronds and chop. Trim and quarter fennel bulb.

    3
    Done

    Shred 1 teaspoon peel from one of the oranges.

    4
    Done

    Peel and section the remaining two oranges.

    5
    Done

    For the gremolata, combine fennel fronds, orange peel, 1 tablespoon of olive oil, parsley, and 1 tablespoon pistachios in a small bowl and set aside.

    6
    Done

    For the vinaigrette, mix 2 tablespoons oil, 1 tablespoon reserved orange juice, vinegar, and honey. Cover and shake well to combine. Season to taste with salt and pepper.

    7
    Done

    Stuff scallops with the orange gremolata and secure them closed with toothpicks.

    8
    Done

    Season scallops with salt and pepper and place them in a lightly greased grill pan.

    9
    Done

    For a charcoal or gas grill, place the grill pan with scallops on the grill rack directly over medium high heat .

    10
    Done

    Place fennel directly on grill rack over medium-high heat. Cover and grill 11 to 14 minutes.

    11
    Done

    Place arugula on a serving platter. Top with sliced fennel, orange segments, scallops, sprinkle with any remaining gremolata and drizzle with vinaigrette.

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