GRILLED SCALLOPS DIJON

2 Tablespoons prepared Dijon mustard
2 Tablespoons honey
3/4 teaspoon curry powder
1/2 teaspoon lemon juice
1 pound sea scallops
2 fresh lemons, cut into wedges
1 bunch fresh parsley for garnish

Combine mustard, honey, curry and lemon juice; pour over scallops, Marinate 10 minutes. Remove scallops from marinade and shake off excess.

Grill scallops over hot coals or broil 4 inches from heat for 10 minutes, or until browned; turn. Brush with sauce; grill or broil 8 to 10 minutes longer, or until cooked. Serve with fresh lemon wedges. Garnish with parsley.

VARIATION:
Skewer scallops, mushroom caps, cherry tomatoes and green peppers; brush with sauce. Grill or broil.

Source: Don't Eat Your Heart Out Cookbook by Joseph C. Piscatella