Recipe courtesy of Pino Luongo
Grilled Scallops with Radicchio and Pancetta
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 322
- Total Fat
- 26
- Saturated Fat
- 8
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 17
- Cholesterol
- 57
- Sodium
- 701
Ingredients
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
Directions
- 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.