Grilled Scallops with Curry Coconut Sauce
Prep time: 5min
Total time: 25min
Serves: 4
14 oz
can light coconut milk
1/4 cup
lime juice, divided
60 mL
1 tbsp
brown sugar
15 mL
1 tbsp
soy sauce
15 mL
2 tsp
curry powder
10 mL
1/2 tsp
each salt and white pepper
20
large scallops
2 tbsp
vegetable oil
30 mL
2 tbsp
chopped cilantro
30 mL
Per Serving (1/4 of the recipe):
calories
270
fat
13 g
saturated fat
5 g
carbs
13 g
protein
24 g
cholestrol
45 mg
sodium
510 mg
Directions
-
In small saucepan, stir together coconut milk, half the lime juice, brown sugar, soy sauce, curry powder, and season with ΒΌ 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.
-
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.
-
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.
