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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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