Chile-Crusted Scallops with Cucumber Salad

Ingredients

• Salad

  Apple Harvest - Wawa

  1 salad or 182g

• Cucumber

  Peeled, raw

  2 medium or 402g

• Cashews

  Salted - Kroger

  ½ cup or 56g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Lemon juice

  Raw

  2 tsp or 10g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Parsley

  Raw

  ¼ cup or 15g

• Salt

  Table

  ⅛ tsp or 0.8g

• Scallop

  Mollusks, mixed species, raw

  1 unit 2 large or 5 small or 30g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Serrano pepper

  Raw

  ⅛ cup, chopped or 13g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Scallop

  Mollusks, mixed species, raw

  1 unit 2 large or 5 small or 30g

Directions

1. To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.
2. 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.
3. 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.
4. (source: http://www.eatingwell.com/recipe/248939/chile-crusted-scallops-with-cucumber-salad/)