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: NutritionTwins.com
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
- 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!