Chile-Crusted Scallops with Cucumber Salad

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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

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Recipe Summary test

total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Salad
Scallops

Directions

  • 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.

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  • 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

Per Serving:
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.
Exchanges:

1 vegetable, 3 lean meat, 3 1/2 fat (mono)
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