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
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.