Cumin-Crusted Scallops with Cucumber and Pine Nut Salad

scallops

Give your Tuesday night some spice with this yummy Cumin-Crusted Scallops with Cucumber and Pine Nut Salad recipe.

Give your Tuesday night (or any night!) some spice with this yummy Cumin-Crusted Scallops with Cucumber and Pine Nut Salad recipe. Warm, chile-spiced scallop skewers provide lean protein to keep you feeling satisfied while the delicious roasted pine nuts add a salty crunch! The cucumber salad adds a refreshing twist.

Cumin-Crusted Scallops with Cucumber and Pine Nut Salad

Serves: 4

Ingredients

  • 2 medium cucumbers
  • 3 tablespoons salted pine nuts, coarsely chopped
  • 2 scallions, thinly sliced
  • 2 teaspoons lemon juice, juice
  • Olive oil for spraying the grill
  • 1/4 cup coarsely chopped flat-leaf parsley
  • Salt to taste
  • 1 teaspoon cumin seeds
  • 2 tablespoons minced seeded Serrano Chile
  • 1 teaspoon freshly cracked black pepper
  • 1/2 teaspoon kosher salt
  • 1 pound dry sea scallops, tough muscle removed

Directions

  • Peel and seed cucumbers and chop into ¼ inch chunks. In a large bowl, mix cucumbers, cashews, scallions, lemon juice, oil, parsley and salt. Set aside.
  • In a small pan over medium heat, toast the cumin seeds for about 1 minute. Remove from heat and chop coarsely on a cutting board. 3.) In a small bowl, combine the cumin seeds, chile, pepper and salt.
  • After rinsing the scallops, pat them until they are dry. Rub with spice mixture. Using 4, 12-inch skewers, thread the scallops evenly on the skewers.
  • Lightly spray the grill rack with oil and grill the scallops over medium-high heat for about 4 minutes per side, or until scallops are thoroughly cooked.
  • Remove the scallops from the heat and slide them off the skewers and serve them warm over the cucumber salad. Enjoy!

Preparation Time: 40 minute

Nutritional Information:

Per Serving: Calories: 173; Fat: 5.6g, Carbohydrates: 10.4g; Sugars: 3g; Fiber: 1.5g; Protein: 21.3g

 

Cumin-Crusted Scallops with Cucumber and Pine Nut Salad
 
Preparation Time: 40 minute Nutritional Information: Per Serving: Calories: 173; Fat: 5.6g, Carbohydrates: 10.4g; Sugars: 3g; Fiber: 1.5g; Protein: 21.3g
Author:
Ingredients
  • 2 medium cucumbers
  • 3 tablespoons salted pine nuts, coarsely chopped
  • 2 scallions, thinly sliced
  • 2 teaspoons lemon juice, juice
  • Olive oil for spraying the grill
  • ¼ cup coarsely chopped flat-leaf parsley
  • Salt to taste
  • 1 teaspoon cumin seeds
  • 2 tablespoons minced seeded Serrano Chile
  • 1 teaspoon freshly cracked black pepper
  • ½ teaspoon kosher salt
  • 1 pound dry sea scallops, tough muscle removed
Instructions
  1. Peel and seed cucumbers and chop into ¼ inch chunks. In a large bowl, mix cucumbers, cashews, scallions, lemon juice, oil, parsley and salt. Set aside.
  2. In a small pan over medium heat, toast the cumin seeds for about 1 minute. Remove from heat and chop coarsely on a cutting board. 3.) In a small bowl, combine the cumin seeds, chile, pepper and salt.
  3. After rinsing the scallops, pat them until they are dry. Rub with spice mixture. Using 4, 12-inch skewers, thread the scallops evenly on the skewers.
  4. Lightly spray the grill rack with oil and grill the scallops over medium-high heat for about 4 minutes per side, or until scallops are thoroughly cooked.
  5. Remove the scallops from the heat and slide them off the skewers and serve them warm over the cucumber salad. Enjoy!

Related Posts Plugin for WordPress, Blogger...