16 large sea scallops (about 1 1/4 pounds)
2 tablespoons olive oil
3 tablespoons chopped fresh basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon honey
2 tablespoons lemon juice

Oil for grill grate
Wooden skewers, soaked in warm water at least 30 minutes, or metal skewers

Glaze:
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon kosher salt

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.

Adapted from "Weber's Big Book of Grilling" by Jamie Purviance and Sandra McRae