Advertisement

Chile-Crusted Scallops with Cucumber Salad

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

Your rating: None Average: 3.3 (43 votes)

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

Makes: 4 servings

Active Time:

Total Time:

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

  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.

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: 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

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner