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

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • bluey 9 years ago
    OMG this sounds amazing. Will make it soon!
    Was this review helpful? Yes Flag
  • redfish91117 10 years ago
    This doesn't sound like such a beginner recipe, but it sounds amazing.
    Was this review helpful? Yes Flag
  • nyfoodie 11 years ago
    Sounds perfect!!
    Was this review helpful? Yes Flag
    " 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.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes