| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 8 | lg | Radicchio leaves |
| 2 | tb | Oil |
| Salt and pepper | ||
| 8 | lg | Sea scallops |
| 1/2 | c | Bread crumbs seasoned with; 1 teaspoon Creole spice |
| 3/4 | c | Chopped pancetta |
| 1/2 | tb | Lemon zest,; chopped |
| 2 | tb | Balsamic vinegar |
| 1/2 | c | Olive oil |
| Chopped parsley,; for garnish |
INSTRUCTIONS
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 Recipe By :ESSENCE OF EMERIL SHOW #EE104 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 00:24:21 -0500 From: Meg Antczak <meginny@frontiernet.net>
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