Make and share this Grilled Scallops With Cashew - Cucumber Relish recipe from Food.com.
Provided by TooAllergic
Categories Brunch
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 281, Fat 11.7, SaturatedFat 2.1, Cholesterol 46.9, Sodium 708.9, Carbohydrate 17.8, Fiber 1.9, Sugar 5.1, Protein 27.9
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