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20 minute dinner recipes

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Chile-Crusted Scallops with Cucumber Salad

http://www.eatingwell.com/recipes/chile_crusted_scallops_with_cucumber_salad.html

From EatingWell:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill.

4 servings | Active Time: 40 minutes | Total Time: 40 minutes

Ingredients

Salad

Scallops

Preparation

  1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.
  2. To prepare scallops: Toast cumin seeds in a small skillet over medium heat until fragrant, about 1 minute. Transfer to a cutting board and let cool, then coarsely chop. Combine the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.
  3. Preheat grill to medium-high. Oil the grill rack. Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers. Serve warm with the cucumber salad.

Nutrition

Per serving : 304 Calories; 21 g Fat; 3 g Sat; 15 g Mono; 27 mg Cholesterol; 12 g Carbohydrates; 17 g Protein; 2 g Fiber; 909 mg Sodium; 497 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 vegetable, 3 lean meat, 3 1/2 fat (mono)

Tips & Notes