| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Essnce10 |
4 |
servings |
INGREDIENTS
| 8 |
lg |
Radicchio leaves |
| 2 |
tb |
Oil |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 8 |
lg |
Sea scallops |
| 1/2 |
c |
Bread crumbs; seasoned with |
| 1 |
ts |
Bayou Blast; see * Note |
| 3/4 |
c |
Chopped pancetta |
| 1/2 |
tb |
Chopped lemon zest |
| 2 |
tb |
Balsamic vinegar |
| 1/2 |
c |
Olive oil |
|
|
Chopped parsley; for garnish |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
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
non-stick, 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. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-104 broadcast 01-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected]
~or- [email protected]
03-20-1998
Recipe by: Emeril Lagasse
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