• 1 pound fresh scallops
  • 1 cup coconut milk
  • 2 scallions, finely chopped
  • 1/2 cup sour cream
  • salt
  • freshly ground pepper
  • lime wedges
  • melted butter


  1. Thread scallops on bamboo or metal skewers. Season with salt and pepper, brush with butter and squeeze fresh lime juice all over each.
  2. Combine sour cream, coconut milk and scallions; blend well.
  3. Grill scallops quickly over hot coals, approximately 1 minute on each side.
  4. Serve on a platter garnished with lime wedges and the sauce for dipping on the side.