2 Tbsp. honey
1 Tbsp. oil
4 tsp. lime juice
1/4 tsp. grated lime peel
Dash hot pepper sauce
1/2 lb. bay, calico or Sea Scallops
Lime wedges for serving

Combine honey, oil, lime juice, lime peel, and hot pepper sauce. Pat Scallops dry with paper towel and add to marinade. Marinate, stirring occasionally, from 1 hour up to 24 hours. Preheat broiler. Arrange Scallops and marinade in single layer in 2 individual broiler-proof dishes or Scallop shells. Broil 4 inches from source of heat 4 to 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.

Makes 2 servings. Recipe can be doubled, tripled, etc.