In a personal blender fitted with the blending blade, purée all of the ingredients until smooth. Generously season with salt and pepper. Set aside.
Seafood and Orzo
In a bowl, combine the seafood, 2 tbsp (30 ml) of the salmoriglio sauce, 2 tbsp (30 ml) of the oil, the lemon zest and juice, and salt. Let marinate while you prepare the orzo.
In another bowl, combine the fennel with the remaining oil. Season with salt and pepper.
In a pot of salted boiling water, cook the orzo until al dente. Drain. Return to the pot and, off the heat, lightly oil.
Place a BBQ wok on the grill. Preheat the grill, setting the burners to high.
Cook the seafood in the wok for 5 to 6 minutes or until golden, stirring often. Add to the pot of orzo.
Cook the fennel in the wok for 5 to 6 minutes, or until nicely grilled, stirring often. Add to the orzo. Add 3 tbsp (45 ml) of the salmoriglio sauce to the orzo mixture. Mix well and adjust the seasoning.
Serve the seafood orzo in plates. Drizzle with olive oil. Garnish with basil leaves, olives, fennel fronds and lemon wedges. Serve with the remaining salmoriglio sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.