Grilled Scallop Ceviche

Rinse scallops and pat dry. Place scallops, 2 tablespoons lime juice and chili powder in large resealable food storage bag. Press air from bag and seal. Marinate scallops in refrigerator 30 minutes to 1 hour.

Scoop seeds from melon. Remove fruit from rind with melon baller or cut melon into 3/4-inch wedges; remove rind and cut fruit into cubes. Halve papaya, scoop out seeds, remove peel with knife; cut fruit into cubes. Place fruit into nonmetallic bowl. Stir in remaining 2 tablespoons lime juice, onion and jalapeño. Cover and refrigerate.

Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat.

Drain scallops; discard marinade. Thread scallops onto 10- to 12-inch metal skewers. Grill skewers 3 minutes or until marks are established. Turn skewers over; grill 3 minutes more or until scallops are opaque.

Remove scallops from skewers; cut into quarters. Stir into fruit mixture. Refrigerate until thoroughly chilled, about 30 minutes or up to 24 hours. Stir in mint and honey, if desired.