Grilled Scallops with Fennel and Orange Salad

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SERVES 4

WHY THIS RECIPE WORKS Grilled scallops need little embellishment—their sweet, briny richness becomes even more intense on a hot grill, and their exterior develops a flavorful, nicely charred crust. With just a bit of oil, salt, and pepper, plus a sprinkling of ground pink peppercorns for color and fruity flavor, our scallops were ready for the grate. To turn our tender scallops into a satisfying supper, we created a simple salad to go with them. The trio of grilled fennel, orange pieces, and chopped mint kept our dish bright and fresh-tasting. A quick stint in the microwave helped soften the fennel so it didn’t need too long on the grill. You will need four 12-inch metal skewers for this recipe.

2	oranges
	Fresh mint
¼	cup olive oil
2	fennel bulbs
4	teaspoons pink peppercorns
16	large sea scallops (1 pound)

1. Cut away peel and pith from oranges, then quarter fruit and cut into ¼-inch-thick pieces. Chop 2 tablespoons mint; combine with oranges and 1 tablespoon oil in bowl and set aside. Trim fennel bulb, discarding stalks, and cut vertically into ¼-inch-thick slices. Toss fennel with 2 tablespoons oil in bowl, season with salt, cover, and microwave until softened, about 6 minutes, tossing halfway through cooking; drain well.

2. Crush pink peppercorns in zipper-lock bag with meat pounder. Remove and discard tendons from scallops, pat dry with paper towels, and thread onto four 12-inch metal skewers. Brush skewers with remaining 1 tablespoon oil and season with pink peppercorns, salt, and pepper.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

4. Clean and oil cooking grate. Place scallop skewers and fennel on grill. Cook (covered if using gas), turning as needed, until lightly charred and cooked through, about 6 minutes for scallops and 8 minutes for fennel; transfer to platter and tent with aluminum foil.

5. Chop fennel into 1-inch pieces, discarding cores; gently stir into orange mixture. Season with salt and pepper to taste. Serve with scallops.