Chile-Crusted Scallops with Cucumber Salad
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.
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.
1 vegetable, 3 lean meat, 3 1/2 fat (mono)