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SCALLOPS WITH CURRIED COCONUT SAUCE
Thread these marinated scallops onto skewers and cook them right on the barbecue. Serve them as an entrée over rice with our delicious Curried Coconut Sauce.
Yield: Serves 4.
July 02, 2019
SCALLOPS WITH CURRIED COCONUT SAUCE
Ingredients
- Bamboo skewers
- 1 lb (500 g) frozen large scallops, thawed
- 2 tbsp canola oil
- 1 tbsp chopped fresh basil
- 1/2 tsp curry powder
- 1/8 tsp cayenne pepper
- Curried Coconut Sauce
Directions
- Soak bamboo skewers in hot water for 30 minutes.
- Pat scallops dry with paper towels.
- To prepare marinade, combine oil, basil, curry powder and cayenne pepper in a heavy zip-lock plastic bag. Add scallops and squeeze bag to coat scallops with marinade; seal bag. Let stand for 30 minutes.
- Meanwhile, preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Remove scallops from marinade; discard marinade. Thread scallops onto soaked skewers.
- Grill scallop skewers until scallops are opaque, about 3 minutes per side. Do not overcook. Serve with Curried Coconut Sauce.
Nutritional analysis per serving:
153 calories, 7.2 g fat, 3.2 g protein, 21.2 g carbohydrate, 3.9 g fibre, 15 mg sodium
*Ingredient not included in nutritional analysis.
CURRIED COCONUT SAUCE
Ingredients
- 1 cup well-stirred canned coconut milk
- 1 tbsp curry powder
- 1 tbsp chopped fresh basil
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 2 tsp fresh lime juice
Yield: Makes about 1 1/4 cup.
Directions
- Combine coconut milk and curry powder in a small saucepan. Bring to a boil over medium heat.
- Reduce heat and simmer, uncovered, until mixture is slightly thickened, about 6 - 8 minutes. Add basil, red pepper flakes and salt; cook, stirring, for 1 minute. Remove from heat and stir in lime juice. Serve warm.