Name: Chile-Crusted Scallops with Cucumber Salad
Ingredients: 2 medium cucumbers; 2 scallions, (white and light green parts), thinly sliced; 2 teaspoons lemon juice, juice; 1/4 cup extra-virgin olive oil; 1/4 cup coarsely chopped flat-leaf parsley; 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

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.