1. Mix orange juice, mustard, basil, garlic and sugar. Set aside.
2. Preheat nonstick skillet over medium-high heat and sautee scallops until lightly browned on each side.
3. Pour orange juice mixture over scallops and simmer until liquid is reduced by half. Stir in peas and butter.
Tip: Serve scallops with a light fluffy fragrant rice like basati or jasmine.