Chile-Crusted Scallops with Cucumber Salad - 12g Carbs, 2g Fiber, 0g Added Sugar
From: EatingWell - June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill.
Nutrition Profile - - Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |
Active Time: 40 min
Total Time: 40 min
Servings: 4
>> Salad
2 medium cucumbers
1/2 cup salted roasted cashews, coarsely chopped (2 oz)
2 scallions, (white and light green parts), thinly sliced
2 tsp lemon juice, juice
1/4 cup extra-virgin olive oil
1/4 cup coarsely chopped flat-leaf parsley
1/8 tsp salt
>> Scallops
1 tsp cumin seeds
2 Tbsp minced seeded serrano chile
1 tsp freshly cracked black pepper
1/2 tsp kosher salt
1 1 1/4 lb dry sea scallops, (see Note), tough muscle removed
To prepare salad: Peel and seed cucumbers; quarter lengthwise and slice 1/4 inch thick. Combine the cucumbers, cashews, scallions, lemon juice, oil, parsley and salt in a large bowl.
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.
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.
Tips & Notes
Make Ahead Tip: Prepare through Step 2. Cover the salad and scallop skewers separately and refrigerate for up to 8 hours. | Equipment: Four 12-inch skewers
Note: Be sure to request "dry" sea scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.
When using wooden skewers: Wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.)
To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
Servings: 4
Nutrition per Serving: 304 Calories, 21g Fat, 3g Sat, 15g Mono, 27mg Cholesterol, 17g Protein, 12g Carbs, 2g Fiber, 0g Added Sugars, 909mg Sodium, 497mg Potassium
Nutrition Bonus: Selenium (38% daily value), Magnesium (29% dv), Vitamin C (25% dv).
Carbohydrate Servings: 1
Exchanges: 1 vegetable, 3 lean meat, 3 1/2 fat (mono)
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