Chile-Crusted Scallops with Cucumber Salad

By courtneyepowell

Ingredients

• SALAD
• 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
• SCALLOPS
• 1 teaspoon cumin seeds
• 2 tablespoons minced seeded serrano chile
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon kosher salt
• 1-1 1/4 pounds dry sea scallops, (see Note), tough muscle removed

Details

Servings 4
Adapted from eatingwell.com

Preparation

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.

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.

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.

Make Ahead Tip: Prepare through Step 2. Cover the salad and scallop skewers separately and refrigerate for up to 8 hours.