Grilled Pancetta Wrapped Scallops with a Pineapple Mojito Vinaigrette
Grilled Pancetta Wrapped Scallops with a Pineapple Mojito "Vinaigrette"
Yield: 6 Servings
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
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.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe