Scallop Radicchio Cups

Recipe Ingredients

8 teaspoons	40ml	Radicchio leaves (large)
2 tablespoons	30ml	Oil
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Sea scallops (large)
1/2 cup	73g / 2.6oz	Bread crumbs - seasoned with
1 teaspoon	5ml	Bayou Blast - see * Note
3/4 cup	109g / 3.8oz	Chopped pancetta
1/2 tablespoon	7.5ml	Chopped lemon zest
2 tablespoons	30ml	Balsamic vinegar
1/2 cup	118ml	Olive oil
		Chopped parsley - for garnish

Recipe Instructions

* 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.

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

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