INGREDIENTS
4 slices bacon
16 scallops
Fresh pineapple cut into 1 ½ inch cubes
2 fresh jalapeños
¼ cup extra virgin olive oil
2 TBSP. fresh lime juice
1 TBSP. honey
½ cup chopped cilantro
½ cup chopped parsley
2 large scallion greens, chopped
2 cloves garlic, finely chopped
8 oz. rice noodles
1 lime, cut in 4 wedges
DIRECTIONS
Fry bacon until cooked but not crisp. Cut into 1 ½ inch pieces.
Prepare grill, slightly oiled at medium heat.
Alternately thread pineapple, scallops and bacon onto 8 metal or soaked bamboo skewers.
Grill jalapeños, turning until charred and tender. Remove seeds and stems and coarsley chop.
Transfer to blender with oil, honey, lime juice, cilantro, parsley, scallion greens and garlic. Pulse until just combined for vinaigrette.
Coat skewers with cooking spray and grill, turning until golden and scallops are cooked through, about 5 minutes.
Prepare noodles per package directions while skewers cook.
Drain noodles and immediately toss with ¼ cup of the vinaigrette.
Season with salt and pepper.
Divide among 4 plates and drizzle with remaining vinaigrette and serve with lime wedges.
Serves 4.
