Ingredients
4 slices bacon
16 sea scallops
16 cubes (1 1/2") fresh pineapple
2 fresh jalapenos
1/4 C extra virgin olive oil
2 tbsp fresh lime juice
1 tbsp honey
1/2 C chopped cilantro
1/2 C chopped flat-leaf parsley
2 lg scallion greens, chopped
2 cloves garlic, finely chopped
8 oz rice noodles
1 lime, cut into 4 wedges
Preparation
1.Cook bacon in medium skillet over medium heat, turning, until cooked but not crisp, about 3 minutes. Cut crosswise into 1 1/2" pieces.
2.Prepare lightly oiled grill for medium heat. Alternately thread pineapple, scallops, and bacon onto 8 metal or (soaked) bamboo skewers (8"-10").
3.Grill jalapenos, turning, until charred and tender, about 3 minutes. Remove seeds and stems and coarsely chop. Transfer to blender with oil, lime juice, honey, cilantro, parsley, scallion greens, and garlic. Pulse until just combined for vinaigrette. (Makes about 3/4 cup.)
4.Coat skewers with cooking spray and grill, turning, until golden and scallops are cooked through, 5 minutes.
5.Prepare noodles per package directions while skewers cook.
6.Drain noodles and immediately toss with 1/4 cup of the vinaigrette. Season to taste with salt and pepper. Divide among 4 serving plates and top with skewers. Drizzle with some of remaining vinaigrette and serve with lime wedges.
