1/2 pound bay, calico or sea scallops
2 T. honey
1 T. vegetable oil
4 tsp. lime juice
1/4 tsp. lime peel, grated
1 dash hot pepper sauce
1/4 tsp. 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.