How To Prepare
1
To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, scallions, lemon juice, oil, and parsley 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, and pepper 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.
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Ingredients
Salad
Scallops
- 1 teaspoon cumin seeds
- 2 tablespoons minced seeded serrano chile
- 1 teaspoon freshly cracked black pepper
- 1 pound dry sea scallops, (see Note), tough muscle removed
Ingredients
Salad
Scallops
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