Chile-Crusted Scallops with Cucumber Salad
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.
- 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
- 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
- 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.
Per serving: 304 calories; 21 g fat (3 g sat, 15 g mono); 27 mg cholesterol; 12 g carbohydrates; 0 g added sugars; 17 g protein; 2 g fiber; 909 mg sodium; 497 mg potassium.
Nutrition Bonus: Selenium (38% daily value), Magnesium (29% dv), Vitamin C (25% dv).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 3 lean meat, 3 1/2 fat (mono)
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Total Time
- 45 minutes or less
- Main Ingredient
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation