½ cup shelled walnuts
1 garlic clove, coarsely chopped
½ cup packed baby arugula
¼ cup extra virgin olive oil
1 ½ tbsp fresh lemon juice
1 tbsp nutritional yeast
1 lb 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
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.
Make it a Meal: Serve over whole grain pasta salad.
Ingredients
½ cup shelled walnuts
1 garlic clove, coarsely chopped
½ cup packed baby arugula
¼ cup extra virgin olive oil
1 ½ tbsp fresh lemon juice
1 tbsp nutritional yeast
1 lb 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