Peel and seed cucumbers and chop into ΒΌ 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!
Recipe by Nutrition Twins at https://nutritiontwins.com/711-cumin-crusted-scallops-with-cucumber-and-pine-nut-salad/