Grilled Scallops with Curry Coconut Sauce

4
Easy
Appetizers

Characteristics

Under 30 minutes Low in Saturated Fat Without peanuts Without nuts

Nutritional Facts Per Serving

270
Calories
24 g
Protein
13 g
Carbs
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 270
  • Lipides 13 g
    • Saturated fat  5 g
  • Cholesterol 45 mg
  • Sodium  510 mg
  • Carbs 13 g
  • Protein 24 g

Ingredients

  • 14 fl. oz. can light coconut milk
  • 1/4 cup (60 mL) lime juice, divided
  • 1 tbsp (15 mL) brown sugar
  • 1 tbsp (15 mL) soy sauce
  • 2 tsp (10 mL) curry powder
  • ½ tsp each salt and white pepper
  • 20 large scallops
  • 2 tbsp (30 mL) vegetable oil
  • 2 tbsp (30 mL) chopped cilantro

Method

  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.
  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.
  3. Divide scallops among 4 plates, and serve with warm sauce and cilantro (if using).

Tips: The sauce is also delicious with grilled shrimp and fish.

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