Grilled Scallops with Cashew Cucumber Relish
Elevate your seafood game with these Grilled Scallops with Cashew Cucumber Relish—a perfect blend of smoky, nutty, and refreshing flavors that will dazzle your taste buds. Juicy, tender sea scallops are seasoned simply with olive oil, salt, and freshly ground black pepper, then grilled to golden perfection in just minutes. The star of the show is the vibrant relish, featuring crisp cucumber, roasted cashews, tangy lime juice, and a touch of honey for balanced sweetness. Finished with aromatic cilantro and a hint of garlic, this relish adds a refreshing crunch and a burst of flavor to every bite. Ready in under 25 minutes, this elegant dish is ideal for summer cookouts, date nights, or when you want to impress with minimal effort. Serve alongside a light salad or your favorite grilled vegetables for a show-stopping meal bursting with texture and freshness. Perfect for searches like "scallop recipes," "grilled seafood ideas," and "unique summer appetizers!"
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 Sea scallops, large
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.25 cup Cashews, roasted and chopped
- 0.5 cup Cucumber, finely diced
- 2 tablespoons Red onion, finely diced
- 1 tablespoon Lime juice, freshly squeezed
- 1 tablespoon Fresh cilantro, chopped
- 1 teaspoon Honey
- 1 clove Garlic, minced
- 1 as needed Cooking spray
Instructions
Pat the scallops dry with paper towels to remove excess moisture and set them aside.
In a small bowl, whisk together 1 tablespoon of olive oil, salt, and black pepper. Brush this mixture over both sides of the scallops.
Preheat your grill or grill pan over medium-high heat. Lightly coat the grill grates with cooking spray to prevent sticking.
While the grill is heating, prepare the cashew cucumber relish by combining chopped cashews, cucumber, red onion, lime juice, cilantro, honey, and minced garlic in a medium bowl. Mix well and set aside.
Place the scallops on the hot grill and cook for 2-3 minutes per side or until they develop a nice golden sear and are opaque in the center.
Remove the scallops from the grill and let them rest for 1-2 minutes.
To serve, arrange the grilled scallops on a platter or individual plates. Spoon the cashew cucumber relish generously over the top.
Garnish with additional chopped cilantro if desired and serve immediately.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 9302 mg | 404% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 11.6 g | ||
| Protein | 254.6 g | 509% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4364 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
