1 tablespoon curry powder 1/4 teaspoon dried crushed red pepper
1 cup unsweetened coconut milk 2 teaspoons fresh lime juice
Combine orange juice and basil in large zip lock bag. Add scallops and turn to coat. Chill in refrigerator for 45 minutes to 1 hour, turning several times.
Soak wooden skewers in water for 30 minutes to prevent burning. Remove scallops from zip lock and discard the marinade. Thread a few scallops onto skewers and grill over medium to high heat until firm and opaque, turning once.
Heat olive oil in medium saucepan over medium high heat. Add shallots and sauté until softened. Add curry powder and cook for 1 minute or until aroma from curry is released, stirring constantly. Add coconut milk and bring to a boil. Reduce heat to medium and add basil, salt and red pepper and cook for 1 minute, stirring occasionally. Remove from heat and stir in lime juice.