Grilled Scallops with Coconut Curry Sauce



Makes 8 to 10 appetizer servings

Recipe from

Coastal Living


1 cup orange juice
3 tablespoons chopped fresh basil
1 pound sea scallops
Coconut-Curry Sauce


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.

July 2003
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