Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Grilled Orange-Fennel Sea Scallops




Source of Recipe


gpr


List of Ingredients




2 1/2-3 pounds sea scallops

Marinade:
1/2 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh or dried parsley, minced
1 heaping teaspoon crushed fennel seeds
3 cloves minced garlic
Zest of 1 large orange, grated





Recipe



Stir together all marinade ingredients. Add the scallops and coat well. Cover and refrigerate overnight or at least 4 hours, tossing occasionally. When you're ready, place the scallops on the grill, about 4-5 inches over medium-hot coals. Grill until opaque, about 5 minutes, turning once half way through the cooking time. If your scallops are in danger of falling through the grill, consider making Scallop Kabobs, below.


Serves 8-12.

---Sea Scallop Kabobs---

Prepare as above, but thread the scallops onto skewers alternately with onion wedges, whole mushrooms, 1/4" zucchini slices, or other vegetables of your choice before grilling. Coat the vegetables with the marinade, or with plain olive oil and a little salt and pepper.