Ingredients Edit

Directions Edit

  1. In a large bowl, combine fennel, California ripe olives, dill, lemon juice, ½ cup olive oil and vinegar.
  2. Season with 1½ tablespoons of salt and pepper.
  3. Cover and set aside for at least 15 minutes.
  4. While fennel is marinating, toss scallops with remaining oil, season with remaining salt and thread onto skewers to grill.
  5. Grill over medium-high heat for 3–4 minutes on each side.
  6. Remove cooked scallops from skewers and plate on top of slaw.
  7. Sprinkle with almonds and serve immediately.

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