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.
Ingredients
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2 medium cucumbers
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1/2 cup salted roasted cashews, coarsely chopped (2 ounces)
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2 scallions, (white and light green parts), thinly sliced
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2 teaspoons lemon juice, juice
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1/4 cup extra-virgin olive oil
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1/4 cup coarsely chopped flat-leaf parsley
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1/8 teaspoon salt
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1 teaspoon cumin seeds
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2 tablespoons minced seeded serrano chile
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1 teaspoon freshly cracked black pepper
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1/2 teaspoon kosher salt
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1-1 1/4 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.
Tips:
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
Nutrition information
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
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