Chile-Crusted Scallops with Cucumber Salad

1.INGREDIENTS2 medium cucumbers
1/2 cup salted roasted cashews, coarsely chopped
2 scallions (white and light green parts), thinly sliced
2 teaspoons lemon 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 pound dry sea scallops (see Note), tough muscle removed

NUTRITION INFORMATION

Calories: 372 kcal
Carbohydrates: 12 g
Dietary Fiber: 1 g
Fat: 23 g
Protein: 26 g
Sugars: 3 g

2.COOKING 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.

-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.

Yield: 4 servings

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3. Miso-Glazed Scallops with Soba Noodles
4. Grilled Pork Skewers with Couscous
5. How to Make Bacon Wrapped Scallops

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Posted by Sandy Bloom on Jul 19 2009. Filed under Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry