Okay, so this salad is so YUM! Such a crisp summer salad that I will be whipping up for dinner parties for sure! The scallops can either be pan fried, baked or grilled. The plan was to initially grill these babies, but the warm NYC day turned cold quickly so I decided to pan fry…still delicious, but grilled scallops are out of this world, so going to try that next time!
- Peel the cucumber, then slice lengthwise & quarter – place in bowl
- Then add 1/4C crushed raw almonds, 1 scallion thinly sliced (white & green parts), 1t lemon juice, 1T EVOO, 1/4C chopped flat leaf parsley & 1/8t salt – blend & set in fridge until serving
- Rinse scallops, pat dry & rub with cumin mixture (1/4C cumin, 1t salt & 1/4t pepper)
- Heat skillet with EVOO & sear scallops for 5 minutes on each side (or until cooked to your desire)
Skewer scallops & serve on cucumber mixture! Hope you like!Nutritional Info Per Serving for Salad (Serves 2): 150 calories – 14 grams of fat – 6 carbs – 3.5 grams of protein
For ingredient list & original recipe continue reading…