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.
salted roasted cashews, coarsely chopped (2 ounces)
scallions, (white and light green parts), thinly sliced
lemon juice, juice
extra-virgin olive oil
coarsely chopped flat-leaf parsley
minced seeded serrano chile
freshly cracked black pepper
dry sea scallops, (see Note), tough muscle removed
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.
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
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
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