| 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>
A Message from our Provider:
“How impersonal God seems is a measure of the distance you have put between yourself and God”