Scallop Pineapple And Bacon Skewers With Jalapeno Vinaigrette Recipes

SEARED SCALLOPS WITH JALAPENO VINAIGRETTE

Steps:

• Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste.
• Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.

BACON-WRAPPED SCALLOPS WITH JALAPENO-PAPAYA SAUCE

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• Prepare one cup of quinoa according to package directions. When cooked, stir in 1/4 cup chopped fresh cilantro. Cover and set aside.
• Halve bacon slices crosswise and wrap slices around 1 pound of the sea scallops. Secure with wooden picks, if necessary.
• Heat oil in a large, oven-proof skillet over medium heat. Add all the scallops and cook 1 to 2 minutes per side, until golden brown. Place skillet in oven and bake 5 minutes, until scallops are cooked through (opaque).
• While scallops are cooking, prepare papaya sauce. In a small bowl, combine diced papaya, 2 tablespoons cilantro, lime juice, jalapeno, and cumin. Season with salt and black pepper.
• Remove 2 cooked scallops from the pan and reserve in refrigerator for another recipe Serve remaining scallops with quinoa and papaya sauce.

BACON WRAPPED STEAK SKEWERS WITH JALAPENO & PINEAPPLE

Steps:

• If using wooden skewers, soak in water for 30-60 minutes. This will help prevent the skewers from burning and splintering.
• Preheat your grill to medium heat or 350°F Once pre-heated, clean and oil the grill.
• While the grill is heating, prepare your skewers. Place half a jalapeno, a chunk of meat, and a pineapple chunk and wrap in a half-slice of bacon. This is the trickiest part and I find it easiest to lay the items on top of the bacon and then wrap. Poke through the skewer and repeat. Load 4 or 5 wrapped pieces on each skewer.
• Place on grilled for 20 minutes or until cooked to an internal temperature of 145°F Depending on your grill, you may wish to rotate and/or flip the skewers half-way through cooking for a move even cook.

SCALLOP AND BACON KABOBS

Steps:

• Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
• Cook the bacon until limp but not browned. Drain and set aside.
• Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
• Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.

SCALLOP AND PINEAPPLE KABOBS

Steps:

• For dressing, combine lime peel and juice, cilantro, jalapeno, sugar, 1/2 tsp salt, and 1/2 tsp pepper.
• Whisk in oil and set aside.
• Combine scallops pineapple, and avocado. Toss with 2 Tbsp of the dressing; reserve remaining.
• Marinate 15 minutes; stirring often.
• Thread pieces on four 12-inch skewers.
• Grill on greased rack directly over medium-high heat for 4 minutes, turn, and heat 4 more minutes.
• Serve with remaining dressing.

SEARED SCALLOPS WITH PINEAPPLE

Steps:

• Season scallops with salt, pepper and chili flakes.
• In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
• Sear the scallops until golden brown on both sides, but only flip once.
• Remove and set aside on a plate.
• Next add the chopped garlic and cook for just a minute or two, then add the wine.
• The garlic and wine should start to simmer, continue this until its reduced.
• Then add the pineapple and stir around to coat.
• Pour it all over the scallops and garnish. Serve immediately.
• For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.

BACON-WRAPPED SCALLOPS WITH PINEAPPLE QUINOA

Steps:

• In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed., Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing 8 of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half., Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper., Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque., Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.

BACON-WRAPPED SEAFOOD SKEWERS

Steps:

• In a large resealable plastic bag, combine the lemon juice, cayenne and garlic powder; add shrimp and scallops. Seal bag and turn to coat; let stand for 10 minutes. , Meanwhile, in a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Drain and discard marinade. Wrap one bacon piece around each shrimp and scallop half. , On six metal or soaked wooden skewers, alternately thread the shrimp, scallops and lemon wedges. Grill, covered, over medium heat for 8-12 minutes or until shrimp turn pink and scallops are opaque, turning occasionally. Remove from skewers; squeeze lemon wedges over seafood.

SCALLOP, PINEAPPLE, AND BACON SKEWERS WITH JALAPENO VINAIGRETTE

Steps:

• 1.Cook bacon in medium skillet over medium heat, turning, until cooked but not crisp, about 3 minutes. Cut crosswise into 1 1/2" pieces. 2.Prepare lightly oiled grill for medium heat. Alternately thread pineapple, scallops, and bacon onto 8 metal or (soaked) bamboo skewers (8"-10"). 3.Grill jalapenos, 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 for vinaigrette. (Makes about 3/4 cup.) 4.Coat skewers with cooking spray and grill, turning, until golden and scallops are cooked through, 5 minutes. 5.Prepare noodles per package directions while skewers cook. 6.Drain noodles and immediately toss with 1/4 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.