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).
Mix soy sauce, sesame oil, and remaining ginger in medium bowl to blend.
Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
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.
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.