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Scallop, Pineapple, and Bacon Skewers with Jalapeño Vinaigrette
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| Prep time: 15 minutes / Total time: 35 minutes / Servings: 4 | |
| 4 slices | bacon |
| 16 | sea scallops |
| 16 cubes (1½") | fresh pineapple |
| 2 | fresh jalapeños |
| ¼ c | extra virgin olive oil |
| 2 Tbsp | fresh lime juice |
| 1 Tbsp | honey |
| ½ c | chopped cilantro |
| ½ 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 |
1. Cook bacon in skillet over medium heat, turning, until cooked but not crisp, about 3 minutes. Cut crosswise into 1½" pieces.
2. Prepare lightly oiled grill for medium heat. Alternately thread pineapple, scallops, and bacon pieces onto 8 metal or (soaked) bamboo skewers (8"-10" long).
3. Make the vinaigrette: Grill jalapeños, 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. (Makes about ¾ c.)
4. Coat skewers with cooking spray and grill, turning, until golden and scallops are cooked through, 5 minutes.
5. Meanwhile, prepare noodles per package directions. Drain noodles and immediately toss with ¼ 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.
Nutrition (per serving) 517 cal, 17 g pro, 67 g carb, 3 g fiber, 13 g sugars, 20 g fat, 4 g sat fat, 467 mg sodium
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