Grilled Scallops with Fennel Slaw - California Ripe Olives

Ingredients

• 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