Scallop Ceviche

Ingredients

White Ponzu Sauce 4 tsp white soy sauce 2 Tbsp lite coconut milk 3 Tbsp plus 1 tsp water 4 tsp yuzu (Japanese lime) juice

8 lg scallops 2 tsp toasted coconut flakes

Regular lime juice can be substituted if yuzu lime juice is not available.

Instructions

1. In a medium bowl, combine all ingredients for White Ponzu Sauce and mix well. Set aside.

2. Preheat grill or broiler.

3. Grill or broil scallops for 2 to 3 minutes, or until cooked through.

4. Serve 2 large scallops topped with 2 tablespoons White Ponzu Sauce and sprinkle with 1/2 teaspoon toasted coconut flakes.