Recipe courtesy of Pino Luongo

Grilled Scallops with Radicchio and Pancetta

Save Recipe
  • Yield: 12 servings
Share This Recipe


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


  1. 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.

Seared Scallops

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Grilled Scallops

Grilled Scallop Ceviche

Grilled Scallops with Grilled Pineapple Salsa

Grilled Avocado and Scallop Salad

Grilled Scallop Skewers on Jicama Salad

Grilled Scallops with Orange-Scented Quinoa