Scallop, Pineapple, And Bacon Skewers With Jalapeno Vinaigrette

• 4 slices bacon
• 16 sea scallops
• 16 cubes (1 1/2") fresh pineapple
• 2 fresh jalapenos
• 1/4 C extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/2 C chopped cilantro
• 1/2 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. 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. 2.Prepare lightly oiled grill for medium heat. Alternately thread pineapple, scallops, and bacon onto 8 metal or (soaked) bamboo skewers (8"-10").
3. 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. 4.Coat skewers with cooking spray and grill, turning, until golden and scallops are cooked through, 5 minutes.
5. 5.Prepare noodles per package directions while skewers cook.
6. 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.

bacon, scallops, pineapple, fresh jalapenos, extra virgin olive oil, lime juice, honey, cilantro, flatleaf parsley, scallion greens, garlic, rice noodles, lime

Taken from www.epicurious.com/recipes/member/views/scallop-pineapple-and-bacon-skewers-with-jalapeno-vinaigrette-50189972 (may not work)