Recipe courtesy of Pino Luongo

Grilled Scallops with Radicchio and Pancetta

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  • Yield: 12 servings
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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.