Salad
\n1 medium cucumber (3\/4 lb.), peeled, seeded, quartered lengthwise and sliced 1\/4 inch thick
\n1\/4 C. salted roasted cashews, coarsely chopped (1 oz.)
\n1 scallion (white and light green parts), thinly sliced
\n1 tsp. lemon juice
\n2 T. extra-virgin olive oil
\n2 T. coarsely chopped flat-leaf parsley
\nSalt to taste<\/p>\n
Scallops
\n1\/2 tsp. cumin seeds
\n1 T. minced seeded serrano chile
\n1\/2 tsp. freshly cracked black pepper
\n1\/4 tsp. kosher salt
\n1\/2-3\/4 lb. dry sea scallops<\/p>\n
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.<\/p>\n
Yield: 2 servings
\nCalories: 389
\nFat: 23g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
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:…<\/p>\n