Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30      large         scallops
     1/3  cup           lime juice
     1/2  cup           olive oil
     1/3  cup           mayonnaise
   1 1/2  teaspoons     salt
     1/2  teaspoon      freshly-ground black pepper
   1      large         jicama -- peeled and shredded
                        (or 2 small jicama)
     1/2  bunch         cilantro leaves -- picked over,
                        -- and chopped
                        -- coarsely
   2                    Italian roma tomatoes -- cross-cut 1/4"
                        -- thick
   1                    ripe avocado -- peeled and diced
   8                    ten-inch bamboo skewers -- soaked 30 minutes

Preparation:

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 1/4 teaspoon pepper. Thread 6 or 7 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch 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, diced avocado and one scallop skewer. Serve.