1 1/2 lbs. sea scallops
Salt & freshly ground white pepper to taste
2 tbsp. olive oil
4 sprigs fresh thyme or 1 tsp. dried
1 tbsp. chopped fresh rosemary or 2 tsp. dried
2 tsp. finely chopped garlic
1/8 tsp. red pepper flakes
2 tbsp. lemon juice
1/2 c. freshly squeezed orange juice, pulp included
4 tbsp. butter, room temperature
3/4 c. diced & seeded ripe tomatoes
1/4 c. fresh chopped coriander

Mix scallops in a bowl with salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice. Blend well. Refrigerate 1 hour.

Meanwhile, cook orange juice over high heat until it is reduced by half. Add butter, tomatoes and coriander and cook briefly until well blended. Season with salt and pepper. Keep warm. Heat broiler or grill until very hot. Place scallops on skewers. Brush with marinade, cook 4 minutes on each side. Serve immediately with orange-butter sauce. 4 servings.