Chile-Crusted Scallops with Cucumber Salad

Follow ACE On
Healthy Living

GET IN THE KNOW WITH ACE

Stay connected with us to get the latest health and fitness news, innovative workouts, healthy recipes and wellness tips.

Find an ACE Pro
VIEW MORE

Change Location

Healthy Recipes
Provided by

< BACK
Chile-Crusted Scallops with Cucumber Salad

Chile-Crusted Scallops with Cucumber Salad

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.

Serves 4

Prep Time 40 min

Total Time 40 min.

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 tablespoon 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

Cooking Directions

Step 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.

Step 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.

Step 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.


Comments