Grilled Pancetta Wrapped Scallops With A Pineapple... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This dish takes a new twist on Latin style flavors. Ingredients:
for the scallops |
24-30 large diver scallops |
24-30 medium length slices of pancetta, or 12-15 long slices of bacon cut in half |
fresh cracked pepper |
24-30 wooden toothpicks soaked in water |
for the vinaigrette |
1 c. fresh ripe pineapple, small dice |
1/3 c. fresh vine ripened tomato, seeds removed, small dice |
1 tbsp. ginger, minced |
3 oz. light rum |
4 oz. grapeseed or other light, neutral flavored salad oil |
2 tbsp. fresh mint, finely chopped |
1 tbsp. fresh cilantro, finely chopped |
1 fresh jalapeno or serrano chile, seeds removed and finely chopped |
2 tbsp. fresh lime juice |
1 tbsp. honey |
kosher salt to taste |
fresh cracked pepper to taste |
Directions:
1. In a sauce pan, combine the rum and the ginger and bring to a simmer. Flambe the rum to remove most of the alcohol. Remove from heat and let cool. In a mixing bowl, combine the rum, lime juice, honey, and herbs. Drizzle in the oil and whisk until incorporated. Fold in the pineapple, chile pepper, and tomatoes, season with kosher salt and pepper, and chill. More lime juice to taste can be added as well.
2. Pre-heat a grill to medium high. Season each scallop with fresh cracked pepper, and wrap with pancetta, using the toothpicks to hold the pancetta in place. Cook the scallops until medium or just past medium in doneness, about 3 minutes per side. Serve immediately with the pineapple vinaigrette.
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