Grilled Scallops Wrapped in Radicchio and Pancetta
I become completely giddy when I find these large, glossy dry packed scallops at the fish market. Seriously, I embarrass my children (or myself) as I loudly proclaim how excited I am to have found these gorgeous shell fish. It’s like my birthday or Christmas when I find them; and whatever I had planned for dinner takes a back seat and this decadent recipe is prepared.
Grilled to perfection!
This is the simplest grilling recipe and is on my dinner menu almost every week during the warm summer months. A traditional Italian recipe from a beloved old Italian book, these Radicchio and Pancetta wrapped scallops are a delicious way to enjoy a warm evening outdoors.
Wrapping the Scallops
Paired with a quick Ricotta and Anchovy Crostini and my favorite DaVinci Pinot Grigio, this is a meal to savor and a delicious excuse to linger at the table.
Wrapped and Ready to Grill
Delicious Wishes and Loads of Love,
Pancetta and Radicchio Wrapped Grilled Scallops
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.