I am my own worst enemy when it comes to my craft. The brilliant recipe idea that turns into utter disaster and causes my heart to plummet off the side of a cliff. Or, one of my favorite scallop recipes, so delicious and so wonderfully summer, is less than adequately represented in my less than stellar photography. My lip drags the floor as I am in desperate need of a good pout.
Ok, so now you know I have a flair for the dramatic and I’m somewhat of a perfectionist. Not a perfectionist in all things, just some things. And yes, dramatic in most things. An embarrassing attribute according to my two sassy gals.
I’m not a perfectionist house keeper for example (this pains me to admit), except the kitchen of course. Then I become the perfection monster. I sometimes feel like the absent-minded professor, only it’s not academia that captures my attention, it’s food.
Scallops are capturing my attention at the moment. Actually, these lovelies show up often as the weather warms… and I can grill outside without suiting up in rain gear.
Sometimes Ranger Craig and I will find ourselves with a sunny Saturday evening and no sassy gals at home (I say this lovingly). We’ll toss these mouthwatering scallops on the grill and open our favorite Pinot Grigio. I’ll grab my heavy coat (it may be sunny, just not very warm), and we sit out on the deck, as if we’re dining middle of summer in Tuscany. Perfetto!
Grilled Scallops Wrapped In Radicchio and Pancetta
Serves 2 as a main course or 4 as a starter
10-12 large sea scallops
Extra virgin olive oil
Salt and pepper to taste
10-12 radicchio leaves, rinsed and dried
10-12 slices pancetta
Place the scallops in a bowl and toss with olive oil, salt and pepper until well coated. Wrap a scallop in a radicchio leaf and then wrap with a slice of pancetta, securing the pancetta and radicchio to the scallop with a toothpick. Repeat until all the scallops have been wrapped in the radicchio and pancetta. If a scallop is too large for the radicchio, just cut the scallop in half.
Pre-heat the grill to 400F. Grill the scallops over medium heat for about 5-6 minutes until the pancetta is crispy. Squeeze a little lemon juice over each scallop and serve immediately.
A traditional Tuscan dish