Recipe - Scallop Radicchio Cups

8 lg Radicchio leaves
2 tablespoon Oil
Salt and pepper
8 lg Sea scallops
One half cup Bread crumbs seasoned with;
1 teaspoon Creole spice
Three fourths cup Chopped pancetta
One half tablespoon Lemon zest,; chopped
2 tablespoon Balsamic vinegar
One half cup 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
seamside 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 MCRecipe Digest V1 #290

Date: Sun, 10 Nov 1996 00:24:21 0500

From: Meg Antczak meginny@frontiernet.net