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
  • 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
  1. 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.
  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!
Recipe by Nutrition Twins at