Chile-Crusted Scallops With Cucumber Salad


From Giant Eagle by Eating Well


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 tablespoons minced seeded serrano chile

1 teaspoon freshly cracked black pepper

1/2 teaspoon kosher salt

1-1    1/4 pounds dry sea scallops

Recipe Directions:

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.