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Seared Scallops With Cucumber Chive Mint Relish

Per Serving

Seared Scallops With Cucumber Chive Mint Relish

Makes: 4
Serving Size: 4 oz. scallops, about a cup relish
Calories 180
Fat 7 g
Saturated Fat 1.3 g
Trans Fat 0 g
Carbohydrate 12 g
Fiber 1 g
Sugars 3 g
Cholesterol 35 mg
Sodium 380 mg
Potassium 385 mg
Protein 19 g
Phosphorus 385 mg
Choices: Carbohydrate 1, Lean Meat 3
  • Makes: 4
  • Serving Size: 4 oz. scallops, about a cup relish
  • Preparation Time: 10 minutes
  • Cooking Time: 12 minutes (if cooked in two batches)


1 cup peeled, seeded, and diced cucumber (about 1 medium)
1/2 cup peeled, diced Gala apple
1/2 cup minced fresh chives
2 Tbsp. minced fresh mint
2 Tbsp. minced fresh cilantro
2 Tbsp. fresh lime juice
1 tsp. olive oil
1/2 tsp. fresh lime zest
1/2 tsp. sugar
1/8 tsp. cayenne pepper
1/8 tsp. salt
pinch freshly ground black pepper
2 Tbsp. all-purpose flour
1tsp.ground cumin
freshly ground black pepper to taste
1lb.sea scallops
1Tbsp.canola oil
1tsp.unsalted butter


  1. In a small serving bowl, combine all the ingredients for the relish, cover, and refrigerate. You should have about 2 cups of relish.
  2. In a shallow bowl, combine the flour, ground cumin, salt, and black pepper, and mix well. Coat the scallops lightly with the flour mixture. Discard any leftover flour mixture.
  3. Heat a heavy skillet, preferably cast iron, over medium-high heat. Add the canola oil and butter, and heat until small wisps of smoke are visible. Add the scallops, in batches if necessary to avoid crowding, and sear for 2 to 3 minutes on one side. Turn the scallops and sear for 2 minutes more or until they are cooked through and golden brown. Cook any large scallops a bit longer.
  4. Serve the scallops with the relish.

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