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Recipes

Skewered Honey-Glazed Scallops with Peach Salsa

By Marie Simmons

Recipe information

  • Yield

    4 Servings

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

tablespoons fresh lime juice, divided

2

tablespoons chopped fresh cilantro

1

tablespoon minced seeded jalapeño chile

2

teaspoons minced peeled fresh ginger, divided

1

garlic clove, minced

2

tablespoons soy sauce

2

teaspoons oriental sesame oil

16

large sea scallops

2

tablespoons honey

Fresh cilantro leaves

Need to make a substitution?

Preparation

  1. Step 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. DO AHEAD Salsa can be made 2 hours ahead. Cover and refrigerate.

    Step 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.

    Step 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.

    Step 4

    Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.

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