Grilled Scallops with Curry Coconut Sauce

  • Prep Time: 5 min
  • Total Time: 25 min
  • Serves: 4

Ingredients

  • 14 oz can light coconut milk
  • 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

The sauce is also delicious with grilled shrimp and fish.

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Nutrition Facts

  • Per Serving (1/4 of the recipe)
  • Calories 270
  • Protein 24 g
  • Total fat 13 g
  • Sat fat 5 g
  • Cholesterol 45 mg
  • Carbohydrates 13 g
  • Sodium 510 mg