Recipe
Scallop Radicchio Cups
Ingredients
- 8 large radicchio leaves
- 2 tablespoons oil
- Salt and pepper
- 8 large sea scallops
- 1/2 cup bread crumbs seasoned with 1 teaspoon Creole spice
- 3/4 cup chopped pancetta
- 1/2 tablespoon lemon zest, chopped
- 2 tablespoons balsamic vinegar
- 1/2 cup olive oil
- Chopped parsley, for garnish
Directions
- 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.
Recipe Details
- Source: Essence Of Emeril EE104 [4]
- Dish Type: Appetizer [5]
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