SKEWERED HONEY-GLAZED SCALLOPS WITH PEACH SALSA
The salsa is also delicious made with diced ripe mangoes.
1 3/4 cups diced peeled peaches (about 3 large)
1/4 cup diced red bell pepper
1/4 cup chopped green onions
3 tablespoons fresh lime juice, divided
2 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeÃ±o chile
2 teaspoons minced peeled fresh ginger, divided
1 garlic clove, minced
2 tablespoons soy sauce
2 teaspoons oriental sesame oil
16 large sea scallops
2 tablespoons honey
Fresh cilantro leaves
Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeÃ±o, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.
Per serving: calories, 280; total fat, 4 g; saturated fat, 1 g; cholesterol, 61 mg; fiber, 3 g
Makes 4 servings.