Ingredients Jump to Instructions ↓

  1. 8 large radicchio leaves

  2. 2 tablespoons oil Salt and pepper

  3. 8 large sea scallops

  4. 1/2 cup bread crumbs seasoned with

  5. 1 teaspoon Creole spice

  6. 3/4 cup chopped pancetta

  7. 1/2 tablespoon lemon zest, chopped

  8. 2 tablespoons balsamic vinegar

  9. 1/2 cup olive oil Chopped parsley, for garnish

Instructions Jump to Ingredients ↑

  1. Preheat grill. Brush radicchio leaves with 1 tablespoon oil and season with salt and pepper. Grill leaves 2 minutes per side, until softened and lightly browned. Set aside to cool. Preheat broiler. Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in a saute pan, preferably nonstick, over very high heat and briefly sear scallops on both sides. Wrap scallops in grilled leaves, place seam-side down in a shallow baking dish, and top with seasoned bread crumbs; broil just until bread crumbs brown. Meanwhile, in a saucepan heat pancetta until brown and crispy; stir in zest, vinegar and olive oil and heat until warmed through; season to taste with salt and pepper. To serve, top 2 radicchio cups per serving with warm vinaigrette and garnish with parsley. Yield : 4 servings


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