Chile-Crusted Scallops with Cucumber Salad

Chile-Crusted Scallops with Cucumber Salad

1 Review
From: EatingWell Magazine, June/July 2005

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.

Ingredients 4 servings

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  • Salad
  • 2 medium cucumbers
  • 1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
  • 2 scallions, (white and light green parts), thinly sliced
  • 2 teaspoons lemon juice, juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/8 teaspoon salt
  • Scallops
  • 1 teaspoon cumin seeds
  • 2 tablespoons minced seeded serrano chile
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1-1 1/4 pounds dry sea scallops, (see Note), tough muscle removed

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 2. Cover the salad and scallop skewers separately and refrigerate for up to 8 hours.
  • Equipment: Four 12-inch skewers
  • Note: Be sure to request “dry” sea scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.
  • When using wooden skewers: Wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
  • To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Nutrition information

  • Per serving: 304 calories; 21 g fat(3 g sat); 2 g fiber; 12 g carbohydrates; 17 g protein; 51 mcg folate; 27 mg cholesterol; 2 g sugars; 0 g added sugars; 495 IU vitamin A; 12 mg vitamin C; 43 mg calcium; 2 mg iron; 909 mg sodium; 497 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 vegetable, 3 lean meat, 3 1/2 fat (mono)

Reviews 1

July 21, 2015
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By: EatingWell User
Big Flavor, small calories I love scallops and was looking for something to replace my go to risotto accompaniment, since the wife and I are cutting way back on carbs. This recipe was perfect. I made it exactly as stated, well, I added some lemon zest too. The nuts gave it the right amount of crunch and the serranos are a much more consistent source of heat than jalapenos. I did not grill them, but used a grill pan. Perfect summer meal to use up extra cucumbers! Pros: Easy to make. Cons: none