Recipe - Grilled Sausages With Chunky Tomato Porcini Sauce

30 lg Scallops
1/3 cup Lime juice
One half cup Olive oil
1/3 cup Mayonnaise
1 One half teaspoon Salt
One half teaspoon Freshlyground black pepper
1 lg Jicama; peeled and shredded
(or 2 small jicama)
One half bn Cilantro leaves; picked
over,
; and chopped coarsely
2 Italian Roma tomatoes;
crosscut 1/4" thick
1 Ripe avocado; peeled and
minced
8 Teninch Bamboo skewers;
soaked 30 minutes

Preheat grill. Place scallops in large bowl. Whisk together lime juice and
olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over
scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with
mayonnaise. Place jicama in a medium bowl and pour dressing over; season
with 1 teaspoon salt and One fourth teaspoon pepper. Thread 6 or 7 scallops on one
skewer then take another skewer and insert it into scallop skewer about
1/2inch away from and parallel to the first one. Repeat with remaining
scallops to form 4 skewers. Season skewers with remaining salt and pepper
and place on the hot grill. Grill 1 minute on first side then flip over and
grill 1 minute on other side, or until just opaque in center. Remove from
grill. Mix cilantro into jicama and divide it between four plates. Garnish
each plate with tomato slices, minced avocado and one scallop skewer. Serve.
This recipe yields 4