Ingredients
1
3/4 cups diced peeled peaches (about 3 large)
1/4
cup diced red bell pepper
1/4
cup chopped green onions
3
tbsp fresh lime juice, divided
2
tbsp chopped fresh cilantro
1
tbsp minced seeded jalapeño chile
2
tsp minced peeled fresh ginger, divided
2
tsp oriental sesame oil
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 to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
2.
Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
3.
Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
4.
Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.
New-York Restaurants
