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Prep Time
5 mins
Total Time
25 mins


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
large scallops
2 tbsp
vegetable oil
30 mL
2 tbsp
chopped cilantro
30 mL


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).


The sauce is also delicious with grilled shrimp and fish.

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.

Characteristics 30 Minutes or Less Dinner Grill

Nutritional Facts Per Serving

Nutrition Description:
Per Serving (1/4 of the recipe):
13 g
Saturated Fat:
5 g
13 g
45 mg
24 g
510 mg
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