Instructions: Rinse and pat dry the scallops. In a small bowl combine the olive oil, basil, salt, pepper, honey and lemon juice. Place the scallops in a large plastic resealable bag or bowl and add the basil mixture. Toss to coat and marinate in the refrigerator up to 45 minutes.

Preheat the grill on high. When hot, oil the grate well. Or place a grill screen directly on the hot grate and oil it. Remove the scallops from the marinade and thread them on skewers. Discard the marinade.

In a small bowl, mix together the glaze ingredients; set aside.

Grill the scallops until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling. Brush with the glaze during the last 1 to 2 minutes of grilling time. Do not overcook or the scallops will be tough and chewy.

Remove from the grill and serve.

This recipe yields 4 servings.

Comments: Theyre great for a quick dinner because the shrimp or sea scallops need little marinating time and cook so quickly. Thread the seafood on wooden skewers for easier turning on the grill.

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