Instructions: Mix jalapeno, lime juice, orange juice, oil, green onion, cilantro and salt in a food processor or blender until well ground. (If a food processor or blender in unavailable, the salsa can be mixed briefly by hand using a wire whisk.)

On each skewer, thread 3 scallops with a piece of mango in between each one. (This can be done hours in advance and kept covered in the refrigerator.) Place in a baking dish and pour a small amount of salsa (about 1/3 of the salsa) over the skewers. Roll the skewers in the salsa. Let marinate in the refrigerator, covered, for 1 1/2 hours.

Remove scallops from marinade and discard marinade. Grill over high heat. After about 5 minutes, the scallops should be cooked through. (Scallops are cooked through when they firm up and the inside changes from translucent to an opaque, bright white color.

Remove from grill and coat with some of the reserved salsa. Additional salsa can be served on the side.

This recipe yields 6 skewers.

Comments: If a hotter salsa is desired, leave some or all of the veins and seeds in the jalapeno. Be sure to clean jalapenos wearing gloves, or if using bare hands, wash them immediately after cleaning chiles.

Yield: 6 skewers

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