Recipe Collection
Recipe Collection |
|
Recipe: Scallop Radicchio Cups
Categories: New, Text, Import
Yield: 1 Servings
8 lg Radicchio leaves
2 tb Oil
Salt and pepper
8 lg Sea scallops
1/2 c Bread crumbs seasoned with;
-- 1 teaspoon Creole spice
3/4 c Chopped pancetta
1/2 tb Lemon zest,; chopped
2 tb Balsamic vinegar
1/2 c Olive oil
Chopped parsley,; for
-- garnish
Preheat grill. Brush radicchio leaves with 1 tablespoon oil and season with salt and pepper. Grill leaves 2 minutes per side, until softened and lightly browned. Set aside to cool.
Preheat broiler. Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in a saute pan, preferably nonstick, over very high heat and briefly sear scallops on both sides. Wrap scallops in grilled leaves, place seam-side down in a shallow baking dish, and top with seasoned bread crumbs; broil just until bread crumbs brown. Meanwhile, in a saucepan heat pancetta until brown and crispy; stir in zest, vinegar and olive oil and heat until warmed through; season to taste with salt and pepper. To serve, top 2 radicchio cups per serving with warm vinaigrette and garnish with parsley.
Yield: 4 servings Recipe By :ESSENCE OF EMERIL SHOW #EE104
Posted to MC-Recipe Digest V1 #290
Date: Sun, 10 Nov 1996 00:24:21 -0500
From: Meg Antczak <meginny@frontiernet.net>
|
None yet posted - you can be the first! |
|
(All fields except email are required) [ Comment Policy ]
|