Grilled Scallops With Cashew - Cucumber Relish

• cucumbers2

  diced

• cashews↗1⁄2 cup

  chopped

• onion↗1⁄4 cup

  minced

• parsley↗1⁄4 cup

  chopped

• lemon juice↗1 tablespoon
• olive oil↗2 teaspoons
• salt↗1⁄8 teaspoon
• salt↗1⁄2 teaspoon
• cumin↗1 teaspoon
• smoked paprika↗1 teaspoon
• pepper↗1⁄2 teaspoon
• coriander1⁄2 teaspoon
• brown sugar↗1 teaspoon
• sea scallops↗1 1⁄4 lbs

  (**Best if you use the "dry" scallops that are "extra-large" 10-20 to a pound)

Step-by-step instructions

1. 1

   Combine first 7 ingredients. Set aside.

2. 2

   Combine next 6 ingredients. This is the crust for the scallops.

3. 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. 4

   Coat each scallop with the spices by dipping each of the flat sides of the scallop in the mix.

5. 5

   If you like using them, slide the scallops on skewers (should be enough for 4-12inch skewers).

6. 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. 7

   Remove the scallops from the skewers (if used) and serve over the cucumber relish.