• 1 Lbs. scallops
• skewers
• 1/3 cup honey
• 2 tsp. chili sauce
• 1/3 cup dry white wine or apple cider
• 1 tsp. fresh ginger, grated
• 1/2 Lbs. farfalle or other pasta
• 1 Tbs. cornflour
• 4 tsp. water
• 1/2 Lbs. fresh pineapple, chopped
• 1/3 Lbs. fresh mango, chopped
• 4 tsp. fresh mint, chopped

Thread scallops onto small skewers, place in shallow glass dish. Combine next 4 ingredients and pour over kebabs. Cover and refrigerate at least 3 hours. Remove kabobs from marinade. Just before serving, prepare barbecue or grill. Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain and keep warm. Combine cornflour, water and reserved marinade in a jar with a tight-fitting lid. Shake well. Cook mixture in a heavy pan over medium high heat, stirring, until mixture boils and thickens. Keep warm. Combine remaining ingredients in a bowl, mix gently. Grill or barbecue kabobs 3-4 minutes, turning, until scallops are just tender. Serve kabobs on pasta with thickened marinade. Serve with tropical fruit salsa.