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
Converted by MM_Buster v2.0l.
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