Grilled Scallops with Radicchio and Pancetta
- 12 servings
- 24 large sea scallops
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 24 whole leaves of radicchio, rinsed and dried
- 24 slices of pancetta
Season the scallops with olive oil and salt and pepper. Wrap each scallop in a radicchio leaf. Fold a slice of pancetta around each packet, securing it with a toothpick or skewer that has been soakd in water to prevent burning on the grill. Grill over medium-hot coals until the pancetta is crispy, 4 to 5 minutes.
Recipe courtesy of Pino Luongo, Simply Tuscan. Published by Doubleday, 2000.