Chile-Crusted Scallops with Cucumber Salad

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

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.

Chile-Crusted Scallops with Cucumber Salad Recipe

4 servings

Active Time: 40 minutes

Total Time: 40 minutes

Nutrition Profile

Ingredients

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

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.
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.
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.

Tips & Notes

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

Per serving: 326 calories; 22 g fat (3 g sat, 15 g mono); 37 mg cholesterol; 2 g carbohydrates; 22 g protein; 2 g fiber; 587 mg sodium; 622 mg potassium.

Nutrition Bonus: Selenium (38% daily value), Magnesium (29% dv), Vitamin C (25% dv).

1 Carbohydrate Serving

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