- Prep Time
- 5 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- 1 can
- light coconut milk (14 oz/400 mL)
- ¼ cup
- lime juice, divided
- 60 mL
- 1 tbsp
- brown sugar
- 15 mL
- 1 tbsp
- soy sauce
- 15 mL
- 2 tsp
- curry powder
- 10 mL
- ½ tsp
- each salt and white pepper
- 20
- large scallops
- 2 tbsp
- vegetable oil
- 30 mL
- 2 tbsp
- chopped cilantro
- 30 mL
Directions
Step 1
In small saucepan, stir together coconut milk, half the lime juice, brown sugar, soy sauce, curry powder, and season with ¼ tsp salt and pepper. Bring to a boil over medium-high heat then reduce to a simmer and cook sauce until slightly thickened, about 10 min. Turn off heat, cover and keep warm.
Step 2
Toss scallops with remaining lime juice and oil, and season with remaining salt and pepper. Grill on barbecue preheated to medium-high, 1 to 2 min. per side, or until just cooked through.
Step 3
Divide scallops among 4 plates, and serve with warm sauce and cilantro (if using).
Tip
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Nutrition Facts
- Nutrition Description:
- Per Serving (1/4 of the recipe):
- Calories:
- 270
- Fat:
- 13 g
- Saturated Fat:
- 5 g
- Carbs:
- 13 g
- Cholesterol:
- 45 mg
- Protein:
- 24 g
- Sodium:
- 510 mg
