Grill sea scallops (get the U-10 size) wrapped in pancetta. Or you don't even have to wrap it in the pancetta. Serve it with this sauce which you can make in advance:
Caper and Roasted Serrano Chimichurri
1 Serrano (or Jalapeno) Chile, roasted, skin and seeds removed
3 Tbsp. Capers, rinsed and dried
2 Tbsp. Thyme Leaves
6 Tbsp. Italian Parsley Leaves
4 Tbsp. Mint Leaves
4 Tbsp. Lime Juice
4 Tbsp. Extra Virgin Olive Oil
Kosher Salt to taste
In a food processor, combine all of the ingredients except for the salt and pulse until rough chopped. Transfer to a non-reactive container, season to taste with salt and add more olive oil to cover. Store in the fridge and keep cold.
The chimichurri is pretty potent. You only need about a tsp. per scallop at the most. This recipe will give you about 2/3 cups of sauce.
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe