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Chile-Crusted Scallops with Cucumber Salad

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READ REVIEWS (1)

Chile-Crusted Scallops with Cucumber Salad

40 mins total
0 mins prep

326 calories/serving

Recipe Filed Under
Shellfish, Vegetable, Fish, American, Barbecue & Grilling, Easy, Low Carb, Healthy, Low Calorie, Dinner, Main Dish, Spring

Provided By: EatingWell

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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.

Ingredients

Serves:

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 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.

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.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	326		Total Carbohydrates	2gm	1%
Calories from fat	198		Total Fat	22gm	34%
Saturated Fat	3gm	15%	Mono Unsaturated Fat	15gm
Protein	22gm		Cholesterol	37mg	12%
Fiber	2gm	2%	Sodium	587mg	24%

Nutrition Facts provided by: EatingWell

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

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1 Comment

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brandy

didn't have curry seeds/nuts...whatever they are and just added some curry powder to a chilli, salt, and pepper mix. I used mini scallops and sauteed them. I added more lemon that called for and tasted great!

November 19 2010 at 7:33 AM Report abuse Permalink rate up rate down Reply