Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Kathy Farrell-Kingsley
Source: EatingWell Magazine, June/July 2005

Gallery

Recipe Summary test

total:
40 mins
Servings:
4
Advertisement

Ingredients

Salad
Scallops

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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

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 Facts

304 calories; protein 16.8g; carbohydrates 11.8g; dietary fiber 1.6g; sugars 2.3g; fat 21.5g; saturated fat 3.4g; cholesterol 27.2mg; vitamin a iu 494.6IU; vitamin c 11.6mg; folate 51.5mcg; calcium 43.4mg; iron 2.2mg; magnesium 78.9mg; potassium 496.8mg; sodium 909.2mg; thiamin 0.1mg.
Advertisement

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/21/2015
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! Pros: Easy to make. Cons: none Read More