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

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

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.
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).

The sauce is also delicious with grilled shrimp and fish.