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 a salt in a small bowl. Rinse scallops , pat dry and rub with 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.
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 grillling 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1246g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 499 (88%)|
|Amt Per Serving||% DV|
|Total Fat 55.5g||74 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 39.8g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 0mg||0 %|
|Sodium 22.8mg||1 %|
|Potassium 840.1mg||22 %|
|Total Carbohydrate 18.5g||5 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 12.2g|
|Protein 4.4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 570
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