Ingredients:
2 cucumbers, diced
1/2 cup cashews, chopped
1/4 cup onions, minced
1/4 cup parsley, chopped
1 tablespoon lemon juice
2 teaspoons olive oil
1/8 teaspoon salt
1/2 teaspoon salt
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon pepper
1/2 teaspoon coriander
1 teaspoon brown sugar
1 1/4 lbs sea scallops ( **Best if you use the “dry” scallops that are “extra-large” 10-20 to a pound)
Directions:
Combine first 7 ingredients. Set aside.
Combine next 6 ingredients. This is the crust for the scallops.
Rinse the scallops and pat dry. **(You will have better success with “dry scallops” which have not been treated with a brine that extends shelf life at the expense of taste and texture.).
Coat each scallop with the spices by dipping each of the flat sides of the scallop in the mix.
If you like using them, slide the scallops on skewers (should be enough for 4-12inch skewers).
Lightly grease your grill rack or pan and grill the scallops over medium-high heat for about 3 minutes per side (less if they are not the extra-large). DO NOT OVER COOK!
Remove the scallops from the skewers (if used) and serve over the cucumber relish.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.