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1
Thaw scallops, if frozen.
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2
Rinse scallops; pat dry with paper towels.
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3
Split scallops horizontally, to the opposite side (but not through it).
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4
Remove fennel fronds and chop enough for 2 tablespoons.
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5
Trim and quarter fennel bulb.
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6
Finely shred 1 teaspoon of peel from one of the oranges.
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7
Working over a bowl to catch any juice, use a sharp knife to peel and section the remaining oranges.
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8
For the gremolata, in a small bowl combine fennel fronds, orange peel, 1 tablespoon of the oil, the parsley and 1 tablespoon pistachios; set aside.
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9
For the vinaigrette, in a screw-top jar combine remaining 2 tablespoons oil, 1 tablespoon reserved orange juice, the vinegar and honey.
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10
Cover and shake well to combine.
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11
Season to taste with salt and pepper.
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12
Stuff scallops with the orange gremolata (as much as needed, reserving the rest).
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13
Secure closed with toothpicks, if needed.
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14
Lightly brush scallops with additional oil.
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15
Sprinkle scallops with salt and pepper.
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16
Place scallops in a lightly greased grill pan.
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17
For a charcoal or gas grill, place grill pan with scallops on the grill rack directly over medium-high heat.
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18
Place fennel directly on grill rack over medium-high heat.
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19
Cover and grill 11 to 14 minutes or until fennel is lightly charred and tender and scallops are opaque, turning once halfway through grilling.
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20
When cool enough to handle, slice fennel.
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21
Place arugula on a serving platter.
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22
Top with fennel, orange segments and scallops and sprinkle with any remaining gremolata.
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23
Drizzle with vinaigrette and if desired, top with additional chopped pistachios.
