Grilled Scallops with Fennel Slaw - California Ripe Olives
Grilled scallops with fennel slaw and California Black Ripe Olives offer a delicious blend of flavors. Perfect for special occasions or everyday dining.
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Cooking tools:
- Grill
- Wooden skewer
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
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
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