Pistachio Stuffed Scallop Salad

This time of year, we Southerners develop a very particular set of survival skills.  We park in the shade—even if it means hiking an extra mile to where ever we are going.🚙  We carry coolers in our cars just to get butter home from the grocery store before it melts.🧈 We know exactly which restaurants have the coldest air conditioning and heaven help the person who suggests turning on the oven for more than ten minutes. 😂   Bless our hearts.💛😅 

When the thermometer starts flirting with triple digits, I start dreaming of meals that are cool, fresh and just fancy enough to make me feel like I've escaped to a charming little seaside cafe with a beautiful tropical breeze.  If I can't beat the heat I might as well eat something delicious while hiding from it in the air conditioning.😂 

Scallops have always seemed like the Southern belle of seafood to me. They're elegant without showing off, sweet without trying too hard and they clean up nicely with a nutty, pistachio filling. Nestle them on a bed of crisp greens with slices of fresh grilled fennel and a bright orange vinaigrette and suddenly you've got yourself a meal worthy of the fanciest sea side restaurant.  Every bite is of this delicious salad is a little sweet, a little savory and a welcome reminder that not every Southern meal has to leave you needing a nap.😅

Pistachio Stuffed Scallop Salad
12 large sea scallops
1 small fennel bulb
2 oranges
2 Tablespoons olive oil
1 Tablespoon fresh parsley
1 Tablespoon pistachios, chopped
1 Tablespoon white balsamic vinegar
2 teaspoons honey
4 cups green leaf lettuce

Make a horizontal cut through each scallop being careful not to cut all the way through.  Chill until needed. 

Remove stalks from fennel.  Slice off end.  Cut bulb into quarters.  Remove cores.  Reserve leaves. 

Chop 2 T. fennel leaves.  Add 1 t. orange zest, 1 T. olive oil, parsley and pistachios.

Peel, seed and section oranges.  Reserve 1 T. juice.  

Combine orange juice, 1 T. oil, vinegar, honey, pinch of salt and pepper for vinaigrette.   

Stuff scallops with filling.  Secure with toothpicks if needed. 

Brush scallops with oil and sprinkle with salt and pepper.  

Place fennel on a hot grill and cook until lightly charred.  

Cook scallops 11 - 14 minutes in hot skillet until opaque.  

Slice fennel.  Divide greens among 4 plates.  

Top with fennel, orange slices and sprinkle with pistachios.  

Place 3 scallops on each plate.  

Drizzle with vinaigrette and any additional pistachio gremolata.

​Ciao!

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