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Chile-Crusted Scallops with Cucumber Salad

Chile-Crusted Scallops with Cucumber Salad

Nutrition Facts
  • cal. (kcal) 326
Chile-Crusted Scallops with Cucumber Salad
  • Makes: 4 servings
  • Prep: 40 mins
  • Start to Finish: 40 mins
  • Carb Grams Per Serving: 2

Ingredients

  • 2 medium cucumbers
  • 1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
  • 2 scallions, (white and light green parts), thinly sliced
  • 2 teaspoons lemon juice, juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup coarsely chopped flat-leaf parsley
  • 1/8 teaspoon salt
  • 1 teaspoon cumin seeds
  • 2 tablespoons minced seeded serrano chile
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1 -1 1/4 pounds dry sea scallops, (see Note), tough muscle removed

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Tips: 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.
  5. 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.)
  6. 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.
  7. 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

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 326 cal., 22 g total fat (3 g sat. fat), 37 mg chol., 587 mg sodium, 2 g carb. (2 g fiber), 22 g pro.

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