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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.

Nutrition Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat




  • 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 Instruction

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.

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