Grilled Scallops and Cucumber Salad


  1. ½ -1 pound of dry sea scallops (pull off the tough muscle)
  2. 1 TBS minced jalapeno, serrano, or habanero pepper (pick your spiciness)
  3. ½ tsp cumin seeds, toasted
  4. ¼ tsp fresh cracked Pink Himalayan salt
  5. ½ tsp fresh cracked pepper
  6. 1 English cucumber, de-seeded, quartered, and sliced 1/8 inch thick
  7. 1 tsp lime juice
  8. 1/8 cup EVOO (extra virgin olive oil)
  9. 1 green onion, thinly sliced (green and white parts)
  10. ¼ cup toasted walnuts
  11. 1/8 cup chopped fresh cilantro


  1. Toast, then chop cumin seeds
  2. Combine cumin with the S&P, and minced peppers
  3. Rinse and dry scallops, then rub with the spice mixture
  4. Put the scallops onto skewers, set aside, and preheat grill to med-high
  5. Mix the lime, EVOO, and chopped cilantro
  6. Add to it the cukes, green onion, and toasted walnuts
  7. Check the seasoning. You might want to add S&P.
  8. Oil the grill rack
  9. Grill the scallops (about 4 min each side, depending on their size)
  10. Remove scallops from skewers, place on top of cucumber salad
  11. Enjoy!

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