Honey Glazed Scallops With Peach Salsa

Another transfer from epicurious for safe-keeping. Sounds delicious, and how can you go wrong with scallops and peaches? The salsa is also apparently quite tasty with mangoes....

• Ready In: 1 hr
• Serves: 4
• Yields: 4 skewers

Ingredients

• 1 3⁄4 cups  peeled  peaches, diced
• 1⁄4 cup red bell pepper, diced
• 1⁄4 cup green onion, chopped
• 3  tablespoons fresh lime juice
• 2  tablespoons fresh cilantro, chopped
• 1  tablespoon  seeded jalapeno chile, minced
• 2  teaspoons  peeled fresh ginger, minced
• 1  garlic clove, minced
• 2  tablespoons soy sauce
• 2  teaspoons  oriental sesame oil
• 16  large sea scallops
• 2  tablespoons honey
•  fresh cilantro leaves

Directions

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 with salt and pepper (this is the salsa, so you can make ahead and chill in the fridge).
2. Mix soy sauce, sesame oil, and remaining ginger in medium bowl to blend.
3. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
4. Prepare barbecue (I used my Foreman grill here, too!). Combine honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 wooden skewers, dampened first to prevent burning.
5. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
6. Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.