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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 (53 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

1 Review for Chile-Crusted Scallops with Cucumber Salad

07/21/2015
Anonymous
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!

Easy to make.
Cukes and scallops? Who knew!
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