Skewered Honey-Glazed Scallops with Peach Salsa Recipe

Skewered Honey-Glazed Scallops with Peach Salsa Recipe

  • 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 jalapeño 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
  1. Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 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.)
  2. 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.
  3. 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.
  4. Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.
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