Grilled Scallops with Fennel Slaw

Ingredients

 * 1½ gals thinly sliced fennel
 * 1½ qts California ripe olives, wedged
 * 3 cups chopped dill
 * 1½ cups lemon juice
 * ¾ cup olive oil
 * ⅓ cup white wine vinegar
 * 2 tbsp kosher salt
 * 1 tbsp ground black pepper
 * 9 lbs sea scallops
 * 1½ cups sliced almonds, toasted
 * 12-inch skewers

Directions

 * 1) In a large bowl, combine fennel, California ripe olives, dill, lemon juice, ½ cup olive oil and vinegar.
 * 2) Season with 1½ 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.