Recipe courtesy of Pino Luongo

Grilled Scallops with Radicchio and Pancetta

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  • Yield: 12 servings



  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.