Broiled Sea Scallops With Orange-Butter Sauce

• 1 1/2 pounds sea scallops
• Salt and freshly ground white pepper to taste
• 2 tablespoons olive oil
• 4 sprigs fresh thyme or 1 teaspoon dried
• 1 tablespoon chopped fresh rosemary or 2 teaspoons dried
• 2 teaspoons finely chopped garlic
• 18 teaspoon red pepper flakes
• 2 tablespoons lemon juice
• 1/2 cup freshly squeezed orange juice, pulp included
• 4 tablespoons butter at room temperature
• 3/4 cup diced and seeded ripe tomatoes
• 1/4 cup chopped fresh coriander or parsley

1. Place the scallops in a mixing bowl with the salt, pepper, olive oil, thyme, rosemary, garlic, pepper flakes and lemon juice.
2. Blend well, and refrigerate for 1 hour.
3. If using wooden skewers, soak the skewers in water for at least 1/2 hour.
4. Meanwhile, place the orange juice in a saucepan, and cook over high heat until it is reduced by half.
5. Add the butter, tomatoes and cilantro, and cook briefly until the combination is well blended.
6. Season with salt and pepper.
7. Keep warm.
8. Heat a broiler or a grill until it is quite hot.
9. Divide the scallops into four equal batches, and place them on 4 skewers.
10. Brush with the marinade.
11. Place the skewers on the grill or under the broiler, and cook about 4 minutes.
12. Turn the skewers, and cook for 4 more minutes on the other side.
13. Serve immediately with the orange-butter sauce.

salt, olive oil, thyme, rosemary, garlic, red pepper, lemon juice, freshly squeezed orange juice, butter, tomatoes, fresh coriander

Taken from cooking.nytimes.com/recipes/9268 (may not work)