Sea Scallop and Pineapple Kebabs With Asian Noodle Salad

Serves 6

Asian chili sauce can pack a lot of heat.  If you prefer a milder dish, reduce to 1 tbsp in the salad.

For salad:

• 4 oz rice-flour noodles
• 1/2 seedless cucumber, cut into 2 inch long julienne sticks
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh basil
• 2 scallions, green part only, cut into 2 inch long julienne strips
• 2 tbsp fresh lime juice
• 2 tbsp Asian chili sauce (preferably pineapple flavored)
• 1 tsp soy sauce
• 1/2 tsp Asian sesame oil

For kebabs:

• olive oil, for grill
• 1 3/4 lbs sea scallops
• 1 tbsp fresh lime juice, plus wedges for garnish
• 1 tbsp Asian chili sauce (preferably pineapple flavored)
• 1/2 pineapple, rind cut away and core discarded, cut into 1×1/2″ chunks
• 4 oz fresh snow peas, blanched
• 2 orange bell peppers, sides sliced off core, stems and seeds discard, cut into 1 1/2″ pieces
• 1 medium red onion, cut into 1 inch pieces
• 12 (10 inch) bamboo skewers, soaked in water 30 minutes

1. Make salad: Cook noodles according to package instructions and drain.  Rinse in cold water until cool; drain and toss with remaining ingredients in a bowl; salt and pepper to taste.  Set aside.
2. Make kebabs: Preheat grill and lightly oil rack.  Rinse scallops and pat dry; remove small, tough muscle from side of each.  Combine juice and chili sauce in a large shallow bowl.  Add scallops and marinate at room temperature, turning once, about 15 minutes. 
3. Alternately thread scallops, pineapple and vegetables onto drained skewers; season with salt and pepper.  Grill over moderately high heat, turning occasionally, until golden brown and scallops are just cooked through, about 7 minutes.  Transfer to serving plates with noodle salad in bowls on side.  Garnish with lime wedges, if desired.