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Grilled Scallops with Tropical Fruit Salsa

Seafood alternatives: shrimp

Big sea scallops retain all their juicy goodness when quickly cooked on a hot grill. The zippy fruit salsa, with a hint of dried red pepper flakes, is an ideal partner for the sweetness of the scallops.

Ingredients:

• 2 Tbsp. fresh lime juice
• 2 tsp. honey
• 2 Tbsp. vegetable oil
• Pinch cayenne pepper
• 1/2 tsp. salt
• 12-16 large sea scallops (1-1 1/2 lbs.)
• 8 8-inch bamboo skewers
• Tropical Fruit Salsa
• 2 Tbsp. chopped macadamia nuts,
  lightly toasted (optional)

Cooking Instructions:

In a medium bowl whisk together the lime juice, honey, oil, cayenne pepper and salt. Add the scallops and gently toss, coating well. Cover and marinate in the refrigerator at least 2 hours, or overnight. Soak the bamboo skewers in a bowl of water for at least 1 hour to prevent them from burning on the grill.

Heat the barbecue grill until the coals glow red and white ash around the edge. Double-skewer the scallops using 3 to 4 per serving by threading on 2 parallel skewers about 1/2 inch apart. Put the scallop skewers on the hot grill and cook until nicely marked, about 1 1/2 minutes. Turn and continue cooking until the scallops are just cooked and still very juicy, about 1 minute longer. Arrange on individual plates, dollop with Tropical Fruit Salsa and sprinkle with macadamia nuts, if using.

Servings per recipe: 4

Cal. 242 / Total Fat 11g / Sat. Fat 1g / Chol. 37mg / Sdm. 453 / Carbo. 16g / Prot. 20g / Om-3 .2g