Skewered Honey-Glazed Scallops with Peach Salsa

• 1 3/4 cups diced peeled peaches (about 3 large)
• 1/4 cup diced red bell pepperbell-pepper
• 1/4 cup chopped green onionsscallion
• 3 tablespoons fresh lime juice, dividedlime-juice
• 2 tablespoons chopped fresh cilantrocilantro
• 1 tablespoon minced seeded jalapeño chile
• 2 teaspoons minced peeled fresh ginger, dividedginger
• 1 garlic clove, mincedgarlic
• 2 tablespoons soy saucesoy-sauce
• 2 teaspoons oriental sesame oiloil
• 16 large sea scallopsscallop
• 2 tablespoons honeyhoney
• Fresh cilantro leavescilantro

1. 01Mix 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. 02Whisk 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.

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