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Chile-Crusted Scallops with Cucumber Salad

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

Your rating: None Average: 3.3 (46 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

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