Chili Crusted Scallops with Cucumber Salad
Chili Crusted Scallops with Cucumber Salad
Servings Prep Time
2people 10 minutes
Cook Time
10minutes
Servings Prep Time
2people 10 minutes
Cook Time
10minutes
Ingredients
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.