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Grilled Scallops with Coconut Curry Sauce

Yield Makes 8 to 10 appetizer servings

Ingredients

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

How to Make It

  1. Combine orange juice and basil in a large bowl; add scallops, tossing to coat. Cover and chill 1 hour.

  2. 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.