Salad
1 medium cucumber (3/4 lb.), peeled, seeded, quartered lengthwise and sliced 1/4 inch thick
1/4 C. salted roasted cashews, coarsely chopped (1 oz.)
1 scallion (white and light green parts), thinly sliced
1 tsp. lemon juice
2 T. extra-virgin olive oil
2 T. coarsely chopped flat-leaf parsley
Salt to taste

Scallops
1/2 tsp. cumin seeds
1 T. minced seeded serrano chile
1/2 tsp. freshly cracked black pepper
1/4 tsp. kosher salt
1/2-3/4 lb. dry sea scallops

To prepare salad: Combine cucumber, cashews, scallion, lemon juice, oil, parsley and salt in a medium bowl. Preheat grill to medium-high. 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 cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops and remove any tough white muscle attached to the sides. Pat dry and rub with the spice mixture. Thread the scallops onto two 12-inch skewers. 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 salad.

Yield: 2 servings
Calories: 389
Fat: 23g
Fiber: 1g