A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill.

Notes:

Ingredient Note

Be sure to request "dry" sea scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly. When using wooden skewers: Wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn't protect them.) To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Make Ahead Tip

Prepare through Step 2. Cover the salad and scallop skewers separately and refrigerate for up to 8 hours.

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