Chili Crusted Scallops with Cucumber Salad

Chili Crusted Scallops with Cucumber Salad (great for all phases)

Chili Crusted Scallops with Cucumber SaladIngredients:

2   medium cucumbers

1/2 cup salted roasted cashews, coarsely chopped (2 ounces) (PHASE 4 ONLY)

2 scallions,  (white and light green parts), thinly sliced

2 teaspoons lemon juice, juice

2 tablespoons extra-virgin olive oil

1/4 cup coarsely chopped flat-leaf parsley

1/8 teaspoon salt

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 sea scallops,  tough muscle removed



1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews (PHASE 4 ONLY) , 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.

July 15, 2014 by Kristi Kirkham
Tags: Seafood
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