Scallop radicchio cups

Yield: 4 servings

Measure Ingredient
8.00 large radicchio leaves
2.00 tablespoon oil
1 salt; to taste
1 freshly-ground black pepper; to taste
8.00 large sea scallops
½ cup bread crumbs; seasoned with
1.00 teaspoon bayou blast; see * note
¾ cup chopped pancetta
½ tablespoon chopped lemon zest
2.00 tablespoon balsamic vinegar
½ cup olive oil
1 chopped parsley; for garnish

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 non-stick, 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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-104 broadcast 01-02-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

03-20-1998

Recipe by: Emeril Lagasse

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