- 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
Method
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).
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
