This and many other wonderful recipes may be found in
The Taste of Summer
by Diane Rossen Worthington from Chronicle Books

Warm tropical breezes will come to mind every time you serve this intensely flavorful salsa with grilled scallops. Sea or ocean scallops are larger than bay scallops and work best for this recipe. Cook the scallops until golden brown on the outside and still moist on the inside. The salsa is a perfect companion to other grilled fish, such as halibut, sea bass, whitefish, or shrimp.

1. To make the salsa, in a medium skillet over medium heat, warm 2 tablespoons of the olive oil. Add the shallots and sauté until softened, about 3 minutes. Remove from the heat and spoon into a medium bowl. Add all the remaining salsa ingredients, including salt and pepper to taste, and mix well. Taste for seasoning. Cover and refrigerate until 1 hour before serving, then remove from the refrigerator to warm to room temperature.

2. If using bamboo skewers, soak 4 to 6 skewers in cold water for at least 30 minutes to prevent burning during grilling.

3. To make the marinade, in a small bowl, whisk together all of the ingredients.

4. Thread the scallops onto the skewers and lay in a shallow non-aluminum dish. Pour the marinade over the scallops, coating evenly, and marinate at room temperature for 30 minutes.

5. Prepare the barbecue for medium-high-heat grilling. Grill the scallops 3 inches from the fire, turning once, until just opaque throughout, 3 to 4 minutes on each side.

6. Place the brochettes on a serving platter and garnish with the salsa. Serve immediately

Advanced Preparation: The salsa may be prepared 1 day in advance and refrigerated. Remove from the refrigerator 1 hour before serving.

Note: When working with chilies, always wear rubber gloves. Wash the cutting surface and knife immediately afterward.