Makes 2 servings
1/2 lb. bay, calico or sea scallops
2 Tablespoons Savannah Bee Acacia honey
1 Tablespoon vegetable oil
4 teaspoons lime juice
1/4 teaspoon grated lime peel
hot pepper sauce
1/4 teaspoon salt
1 lime, cut in wedges
Combine honey, oil, lime juice, lime peel, hot pepper sauce and salt. Pat scallops dry with paper towel and add to marinade. Marinate, stirring occasionally, up to 1 hour or cover and refrigerate, stirring occasionally, up to 24 hours. Preheat broiler. Arrange scallops and marinade in a single layer in 2 individual broiler-proof dishes or in scallop shells. Broil 4 inches from source of heat 4-7 minutes, depending on size of scallops, or until opaque throughout and lightly browned. Serve with lime wedges and, if desired, hot crusty French bread to soak up the juices. Can be doubled, tripled or halved.
Recipe courtesy of the National Honey Board.