Instructions: Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl to blend. Transfer 1 tablespoon dressing to small bowl and reserve. Mix mango, bell pepper and onion into remaining dressing in medium bowl; season salsa to taste with salt and pepper.

Thread scallops on 2 skewers. Brush reserved 1 tablespoon dressing over scallops; sprinkle with salt and pepper. Grill scallops until just opaque in center, about 3 minutes per side. Transfer scallops to plates. Spoon salsa alongside.

This recipe yields 2 servings;

can be doubled.

Comments: Pecan-studded rice pilaf and sauteed pattypan squash are great with the scallops, and lemon pound cake with sugared berries tops off the meal nicely.

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