Instructions: Seafood Alternatives: shrimp
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 grill.

Heat the barbecue grill until the coals glow red with 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 contine 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.

This recipe yields 4 servings.

Comments: 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.

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