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Chile-Crusted Scallops with Cucumber Salad

From: EatingWell

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.

Servings: 4 servings
Prep: 40 mins
Total: 40 mins
Rated : Not yet rated
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.
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.
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.
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 Facts
Calories 326, Total Fat 22 g, Saturated Fat 3 g, Monounsaturated Fat 15 g, Cholesterol 37 mg, Sodium 587 mg, Carbohydrate 2 g, Fiber 2 g, Protein 22 g, Potassium 622 mg. Daily Values: Vitamin C 25%. Exchanges: Vegetable 1,Lean Meat 3,Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet


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