4 tablespoons olive oil, divided
2 tablespoons fresh lime juice
2 tablespoons grated lime peel
1 1/2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon (generous) ground chipotle chile pepper*
1 1 1/2-pound skinless salmon fillet, cut into 1 1/4-inch cubes
18 large sea scallops
2 dozen mussels, scrubbed, debearded
2 dozen Manila (small) clams, scrubbed
Cilantro Dressing

Whisk 2 tablespoons oil and next 5 ingredients in small bowl. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally. Drain separately, reserving marinade.
Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle salmon and scallops with salt and pepper. Add salmon to skillet; sauté until just opaque in center, about 3 minutes. Using slotted spoon, transfer salmon to platter. Add scallops to skillet; sauté until just opaque in center, about 1 1/2 minutes per side. Transfer to platter with salmon. Pour reserved marinade into skillet; add mussels and clams. Cover and cook over high heat until mussels and clams open, about 3 minutes (discard any that do not open). Using slotted spoon, transfer mussels and clams to platter with salmon and scallops; cool to room temperature. Drizzle seafood with some Cilantro Dressing.

*Ground chipotle chile pepper is sold in the spice section of most supermarkets.

Makes 8 servings