Chili Crusted Scallops with Cucumber Salad

15 Mar

Chili Crusted Scallops with Cucumber Salad

Chili Crusted Scallops with Cucumber Salad
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Servings Prep Time Cook Time
2people 10 minutes 10minutes
Servings Prep Time
2people 10 minutes
Cook Time
10minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
Salad
  1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, scallions, lemon juice, oil, parsley and salt in a large bowl.
Scallops
  1. 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 the cumin seeds, chile, pepper and salt in a small bowl. Rinse scallops, pat dry and rub with the spice mixture. Thread the scallops onto four 12-inch skewers.
  2. Preheat grill to medium-high. 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 cucumber salad.
Recipe Notes

Phase 4 modifications

you may add the following as directed

Ingredients:

1/2 cup salted roasted cashews, coarsely chopped (2 ounces) (PHASE 4 ONLY)

Directions:

1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews (PHASE 4 ONLY) , scallions, lemon juice, oil, parsley and salt in a large bowl.

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