Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
281
Calories
26g
Protein
15g
Fat
13g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1⁄2 gals. Thinly sliced fennel
- 1 1⁄2 qts. California Ripe Olives, wedged
- 3 cups Chopped dill
- 1 1⁄2 cups Lemon juice
- 3⁄4 cup Olive oil
- 1⁄3 cup White wine vinegar
- 2 Tbsp. Kosher salt
- 1 Tbsp. Ground black pepper
- 9 lbs. Sea scallops
- 1 1⁄2 cups Sliced almonds, toasted
- 12-inch skewers
Directions
1
In a large bowl, combine fennel, California Ripe Olives, dill, lemon juice, 1⁄2 cup olive oil and vinegar.
2
Season with 1 1⁄2 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.
8
Category:Macedonian Recipes
9
Category:Macedonian Appetizers
Recipe sourced from
fandom