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Ingredients

How to make it

  • 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, chile pepper, 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 minutes per side. Serve immediately with the pineapple vinaigrette.

Reviews & Comments 4

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  • bluey 5 years ago
    OMG this sounds amazing. Will make it soon!
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  • redfish91117 5 years ago
    This doesn't sound like such a beginner recipe, but it sounds amazing.
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  • nyfoodie 6 years ago
    Sounds perfect!!
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    " It was excellent "
    notyourmomma ate it and said...
    Pancetta makes perfect sense as a scallop wrap. I love the pineapple ginger salsa. This would be a great dish to impress the boss.
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