Scallops:
1 1/2 lb. large sea scallops, cut in half horizontally
1/4 tsp. salt
1/4 tsp. black pepper

Glaze:
1/4 C. fresh lime juice
1/4 C. fresh orange juice
2 T. fresh lemon juice
1 T. grated peeled fresh ginger
2 T. honey
1 tsp. olive oil
1/4 tsp. ground red pepper
1 garlic clove, crushed
1/2 C. chopped green onions
1/4 C. finely chopped fresh cilantro

Salsa:
1/2 C. chopped seeded plum tomato
1/2 C. diced peeled avocado
1/4 C. finely chopped red onion
1 T. finely chopped fresh cilantro
1 T. chopped jalapeo pepper
1 T. fresh lime juice
1/2 tsp. olive oil
1/8 tsp. salt
1/8 tsp. black pepper
1 garlic clove, crushed
8 Bibb lettuce leaves (optional)

To prepare scallops, heat a large nonstick skillet over medium-high heat. Combine first 3 ingredients in a bowl; toss well. Add scallops to pan; cook 2 minutes on each side or until browned. Remove from pan; keep warm. To prepare glaze, combine lime juice and the next 7 ingredients (lime juice through 1 garlic clove) in a small bowl; stir with a whisk. Add juice mixture to pan. Cook 7 minutes or until glaze becomes shiny and begins to thicken. Drizzle the citrus glaze over the scallops; add green onions and 1/4 C. cilantro. Toss well. To prepare salsa, combine chopped tomato and remaining ingredients except lettuce; toss well. Serve on Bibb lettuce leaves, if desired.

Yield: 4 servings
Calories: 262
Fat: 6.1g
Fiber: 2.2g