Grilled Scallops With Cashew - Cucumber Relish

READY IN: 25mins
Recipe by TooAllergic

Great textures all around!

Top Review by AllergyGirl

Unusual flavors, and indeed there were great textures all around. This would be a great summer BBQ item. The cucumbers add a light, cool taste. We enjoyed this dish. Thanks for sharing!

Ingredients Nutrition


  1. Combine first 7 ingredients. Set aside.
  2. Combine next 6 ingredients. This is the crust for the scallops.
  3. 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.).
  4. Coat each scallop with the spices by dipping each of the flat sides of the scallop in the mix.
  5. If you like using them, slide the scallops on skewers (should be enough for 4-12inch skewers).
  6. 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!
  7. Remove the scallops from the skewers (if used) and serve over the cucumber relish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a