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Old 11-29-2006, 02:52 PM   #1
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Grilled Pancetta Wrapped Scallops with a Pineapple Mojito Vinaigrette

Grilled Pancetta Wrapped Scallops with a Pineapple Mojito "Vinaigrette"

Yield: 6 Servings

Ingredients:

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

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
2 Tbsp. Fresh Lime Juice
1 Tbsp. Honey
Kosher Salt to taste
Fresh Cracked Pepper to taste

Method:

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 and tomatoes, season with kosher salt and pepper, and chill. More lime juice to taste can be added as well.

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 3-4 minutes per side. Serve immediately with the pineapple vinaigrette.

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Old 11-29-2006, 04:50 PM   #2
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YUM! The pineapple vinaigrette sounds fantastic! Seeing as I'm not a seafood person, would you think this would work well on skewered grilled chicken? (I'd like to incorporated the pancetta, but am afraid it would burn. Any ideas?)
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Old 11-29-2006, 05:27 PM   #3
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Your receipe sounds great and thanks for sharing.
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Old 11-29-2006, 08:04 PM   #4
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Quote:
Originally Posted by jkath
YUM! The pineapple vinaigrette sounds fantastic! Seeing as I'm not a seafood person, would you think this would work well on skewered grilled chicken? (I'd like to incorporated the pancetta, but am afraid it would burn. Any ideas?)
You could render the bacon, then use the bacon along with the fat in the vinaigrette, but you'd have to serve the vinaigrette warm or else the bacon fat will congeal.
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Old 11-30-2006, 09:02 AM   #5
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sounds very tasty!
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Old 11-30-2006, 09:07 AM   #6
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This sounds sooo good, to bad we can't get good seafood here in the north.I copied the recipe anyway.
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Old 11-30-2006, 01:02 PM   #7
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Quote:
Originally Posted by thumpershere2
This sounds sooo good, to bad we can't get good seafood here in the north.I copied the recipe anyway.
You could use it on chicken like JKath inquired, or even with pork loin or tenderloin. Pork and pineapple go really well together.
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