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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).

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Characteristics

30 Minutes or Less Dinner Grill

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