- 1 cup orange juice
- 3 tablespoons chopped fresh basil
- 1 pound sea scallops
- Coconut-Curry Sauce
How to Make It
Combine orange juice and basil in a large bowl; add scallops, tossing to coat. Cover and chill 1 hour.
Remove scallops; discard marinade. Grill, with lid closed, over medium-high heat (350º to 400º) 6 to 7 minutes on each side or until done. Serve with Coconut-Curry Sauce.