Seared Scallops with Warm Radicchio and Pancetta

Seared Scallops with Warm Radicchio and Pancetta
Photo by Scott Phillips

Ingredients

  • 1 large head radicchio (about 14 oz.)
  • Olive oil, as needed
  • Freshly ground black pepper
  • Kosher salt
  • ½ medium red onion, thinly sliced through the root end
  • 2 Tbs. cider vinegar
  • 1 large clove garlic, chopped
  • + 4 more ingredients
    • 1 Tbs. minced fresh rosemary
    • 12 large all-natural “dry” scallops, side muscles removed
    • 2 tsp. granulated sugar
    • 6 oz. pancetta, cut into small dice

Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core. In a small bowl, stir the vinegar and sugar until dissolved. Pat the scallops dry and season with salt and pepper. Heat a 12-inc...

View full recipe at Fine Cooking

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