Recipes and Cooking Orange Pistachio-Stuffed Grilled Scallops 4.3 (6) You may have stuffed chicken breasts or steaks, but have your tried stuffing scallops? Give it a shot with this tasty pistachio-packed recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 1, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Grill Time: 11 mins Total Time: 41 mins Servings: 4 Jump to Nutrition Facts Ingredients 12 fresh or frozen large sea scallops (1 to 1 1/4 pounds total) 1 small fennel bulb 2 oranges 3 tablespoon olive oil 2 tablespoon snipped fresh Italian (flat-leaf) parsley 1 tablespoon finely chopped pistachio nuts 1 tablespoon sherry vinegar or white balsamic vinegar 2 teaspoon honey Salt Ground black pepper Olive oil 4 cup arugula Chopped pistachio nuts (optional) Directions Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Make a horizontal cut through the center of each scallop, cutting almost to, but not through, the opposite side. Chill scallops until needed. Cut off and discard fennel stalks, reserving the wispy leaves. Remove any wilted outer layers from bulb; cut a thin slice from the base. Cut bulb lengthwise into quarters; cut core out of each quarter. Snip enough of the leaves to measure 2 tablespoons; set aside. Finely shred 1 teaspoon peel from one of the oranges. Working over a bowl to catch the juice, use a small sharp knife to peel and section oranges. Reserve 1 tablespoon of the juice. For gremolata, in a small bowl combine the 2 tablespoons fennel leaves, the 1 teaspoon orange peel, 1 tablespoon of the oil, the parsley, and the 1 tablespoon pistachios. For vinaigrette, in a screw-top jar combine the 1 tablespoon orange juice, the remaining 2 tablespoons oil, the vinegar, and honey. Cover and shake well. Season to taste with salt and pepper. Lightly grease a large grill pan; set aside. Stuff scallops with gremolata and secure with wooden toothpicks if necessary. Reserve any remaining gremolata until ready to serve. Lightly brush scallops with additional oil and sprinkle with salt and pepper. Place scallops in the prepared grill pan. For a charcoal or gas grill, place grill pan with scallops and the fennel on the rack of a covered grill directly over medium-high heat. Grill for 11 to 14 minutes or until scallops are opaque and fennel is tender and lightly charred, turning once halfway through grilling. Remove any toothpicks from scallops. Cut fennel into slices. To serve, divide arugula among dinner plates. Top with scallops, fennel, and orange sections; sprinkle with any remaining gremolata. Drizzle with vinaigrette and, if desired, sprinkle with additional pistachios. Rate it Print Nutrition Facts (per serving) 275 Calories 12g Fat 21g Carbs 21g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 275 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 10% Cholesterol 37mg 12% Sodium 291mg 13% Total Carbohydrate 21g 8% Total Sugars 13g Protein 21g Vitamin C 66mg 330% Calcium 123mg 9% Iron 1.3mg 7% Potassium 812mg 17% Folate, total 75.5mcg Vitamin B-12 1.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.