INGREDIENTS
24
Sea scallops (about 1 1/4 pounds), large
1/2 cup
Cilantro, packed fresh sprigs
1
Lemon
8
Scallions, large
1 15 1/2 ounce can
White beans, small
2
Zucchini, medium
1 tsp
Dijon mustard
2 tsp
Salt, coarse
2 tsp
Olive oil
1 1/2 tsp
Cumin, ground
eight 10-inch wooden skewers