Grilled Orange Scallops w/Cilantro Lime Vinaigrette

1 cup of Orange juice
3 tablespoons of chopped fresh basil
18 sea scallops (or 30 large shrimp, peeled, with tails intact)
1 head Bibb lettuce
4 cups of mixed baby lettuces
Cilantro Lime Vinaigrette
30 yellow pear tomatoes
30 red pear tomatoes
2 cucumbers, cut into thin strips
Garnishes: fresh basil sprigs, thin orange rind strips

Combine orange juice and basil in a dish; add scallops, tossing to coat.

Cover dish and refrigerate mixture about 1 hour. Uncover and drain, discarding marinade.

Cook scallops, covered with grill lid, over hot coals (400º to 500º)  3 to 5 minutes on each side or until done.

Combine lettuces in a bowl; drizzle with Cilantro Lime Vinaigrette, and toss gently.

Arrange lettuces on individual plates, and top with scallops, tomatoes, and cucumbers. Garnish, if desired. Serve immediately. Yield: 6 servings

NOTE: Scallops may be grilled directly on grill rack or if rack openings are too large, in a grill basket or threaded of skewers.

Cilantro Lime Vinaigrette

1/4 cup of sugar
1/4 cup of extra virgin olive oil
2 tablespoons of lime juice
2 tablespoons of rice wine vinegar
1 clove garlic, minced
1 shallot, minced
1 1/2 teaspoons of fresh cilantro leaves, finely chopped

Combine all ingredients in a jar. Cover jar tightly and shake mixture vigorously.
Yield: 3/4 cup