Scallops Marinated In Orange And Fennel Recipe
Ingredients
1/4 cup olive or vegetable oil
2 tablespoons lemon juice
2 tablespoons minced parsley
1/2 teaspoon fennel seeds, crushed
1 clove garlic, minced
Grated rind of 1 small orange
1 pound sea scallops
1 medium size zucchini, sliced 1/4 inch thick
1 medium size red onion, quartered, then cut into small wedges
Directions
In a medium size shallow bowl, whisk together the olive oil, lemon juice, parsley, fennel seeds, garlic, and orange rind.
Add the scallops and toss well; cover and refrigerate at least 4 hours or overnight.
Preheat the broiler.
Thread the scallops onto 4 lightly greased, long metal skewers, alternating with the zucchini and onion.
Lay the skewers on the broiler pan rack and broil 4 to 5 inches from the heat, turning once or twice, until the scallops are just opaque about 5 minutes.
Transfer to heated dinner plates and serve with Easy Nutted Brown Rice,
Add the scallops and toss well; cover and refrigerate at least 4 hours or overnight.
Preheat the broiler.
Thread the scallops onto 4 lightly greased, long metal skewers, alternating with the zucchini and onion.
Lay the skewers on the broiler pan rack and broil 4 to 5 inches from the heat, turning once or twice, until the scallops are just opaque about 5 minutes.
Transfer to heated dinner plates and serve with Easy Nutted Brown Rice,
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