Curry Marinated Scallops with Sweet Onions and White Rice

Preheat the oven broiler or outdoor grill to medium high heat.

Rinse fresh scallops with cold water, and pat dry with paper towel.

Arrange scallops on skewers on a plate and then brush them with sauce.

Cook scallops about 4 inches from broiler element or grill heat source, for 6-8 min. or until lightly browned. Turn over, brush with more sauce and cook about 6-8 min. longer.

Cook white rice according to directions.

In a small saucepan combine honey, mustard, curry powder and lemon juice. Simmer for about 5 minutes to blend flavors. Cool sauce.

Wash and slice 2-3 cucumbers and place in a bowl. Add thin-sliced, sweet onion, a pinch of sugar, salt and black pepper. Add ¼ cup vinegar, 2 Tbsp water and 1 Tbsp olive oil. Cover and chill 1 hour.