Grilled Scallops with Coconut Curry Sauce

1 cup orange juice or bottled mango nectar
3 Tbsp chopped fresh basil
1# sea scallops or 1# bay scallops
Coconut Curry Sauce

Combine juice/nectar 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, 6-7 minutes on each side or until done. Do not over cook. If using bay scallops toss them in a grilling basket that has been sprayed with olive oil or brushed with coconut oil to grill. Serve with Coconut Curry Sauce, below. (I put the scallops right in the sauce to serve.) I like to serve on a bed of Forbidden/Japonica/Black rice. The nutty flavor of the rice and the dark color are nice compliments to the curried scallops. Makes 8-10 appetizer servings or 4-5 entree servings.

Coconut Curry Sauce
1 cup coconut milk
1 Tbsp curry powder
1/4 tsp salt
1/4 tsp dried crushed red pepper
1 Tbsp chopped fresh basil
2 tsp fresh lime juice

Combine coconut milk and curry powder in a small saucepan, and cook 4 minutes. Add salt, red pepper, and basil. Cook 1 more minute. Remove from heat and stir in lime juice. Makes 1 cup.