Grilled Scallops with Fennel Slaw

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.