Ingredients
1 cup orange juice
3 tablespoons chopped fresh basil
1 pound sea scallops
Coconut-Curry Sauce
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
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RecipeNLG
Gathered
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Malaysian laksa paste — rich coconut curry noodle soup base
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Malaysian laksa paste — rich coconut curry noodle soup base
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Safe bristle-free grill cleaner — no wire bristles in food
Dome thermometer for grill or smoker lid — monitor pit temperature
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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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 (350° to 400°) 6 to 7 minutes on each side or until done. Serve with Coconut-Curry Sauce.