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Grilled Scallop Kamila with Lime and Coconut

  • 32 min
  • Easy
  • 10
  • Scallop, raw, large -- 2 lb
  • Maggi Seasoning, 2-1/2 tsp. -- 0.5 fl.oz
  • Olive oil, 4 tbsp. -- 1.5 fl.oz
  • Ginger, minced, minced, 2 tsp. -- 2.5 oz
  • Shallot, sliced thinly, 1 each -- 1.5 oz
  • Lime juice, fresh, 3 tbsp. -- 1 fl.oz
  • Coconut milk, 3 tbsp. -- 1 fl.oz
  • Maggi Seasoning, 2 tsp. -- 0.5 fl.oz
  • Vinegar, distilled, or Coconut vinegar, 1 tbsp. -- 0.5 oz
  • Cucumber, sliced thinly, 1 cup -- 5 oz
  • Red bell pepper, diced or Sweet tri-color mini peppers, sliced, 1/2 cup -- 2 oz
  • Cilantro, 1/2 cup -- 0.5 oz
  • Coconut milk, 2 tbsp. -- 0.5 fl.oz
Preparation
1
Coat scallops with 2-1/2 tsp. of Maggi Seasoning and marinate for 10 minutes.
2
Coat with oil and grill on a very hot grill until just marked on both flat sides, keeping them mostly raw. Cool to room temperature. Cut in half to expose center and yield two grilled flat sides.
3
Gently mix in the ginger, shallot, lime juice, 3 tbsp. coconut milk, 2 tsp. of Maggi Seasoning and vinegar into scallops and marinate 5-10 minutes.
4
Gently fold in cucumbers, peppers, and cilantro. Taste and adjust seasoning with Maggi Seasoning.
5
Arrange scallop mixture on plate with high sides to contain juices. Drizzle with remaining 2 tbsp. of coconut milk.
Components