Grilled Scallops With Radicchio And Pancetta Recipes

GRILLED SEA SCALLOPS WITH RADICCHIO

Steps:

• Put the scallops in a bowl, sprinkle them with the thyme and two tablespoons of the olive oil and toss them. Cover the bowl and refrigerate for two hours before cooking. Remove from the refrigerator 10 minutes before cooking the scallops.
• Preheat broiler or grill. Cut each head of radicchio into four pieces. Sprinkle radicchio with the remaining olive oil and season with salt and pepper. Grill the radicchio until it is wilted and lightly browned, turning occasionally. Remove to a warm platter.
• Grill the scallops until they are browned on both sides. Divide the radicchio among four plates along with the scallops. Garnish each with a lemon quarter and a sprig of thyme.

GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD

Steps:

• Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
• In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
• Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.

PAN-FRIED SCALLOPS WITH PARSNIP PURéE & PANCETTA CRUMBS

Steps:

• To make the pancetta crumbs (which you can do up to a day ahead), set a large frying pan over a medium heat. Add the pancetta and sizzle for 5 mins, turning, until coloured. Sprinkle the breadcrumbs into the pan and continue frying and stirring until browned and crisp. Blitz the mixture in a food processor to fine crumbs. Mix in the thyme and store in an airtight container if making ahead.
• To make the parsnip purée, tip the parsnips into a small saucepan with the milk and some seasoning. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Purée the mixture in the food processor, then add the butter. Rub through a fine sieve into a clean saucepan, ready to reheat.
• Heat the oil in a large frying pan over a high heat. Season the scallops and lay them in a circle around the edge of the pan (see step 1). When the last scallop has been added, leave for 1 min until browned. Then, starting with the first scallop, gently turn (step 2). When all the scallops are cooked, transfer to a warm plate and quickly add the lemon juice to your hot pan, scraping the bottom to form a sauce and adding a splash of water if needed.
• Reheat the parsnip purée, then swipe onto 3 plates (step 3). Top with the scallops, pancetta crumbs and juices from the pan. Serve straight away.

GRILLED SCALLOPS WRAPPED IN RADICCHIO AND PANCETTA

Steps:

• Season the scallops with olive oil and salt and pepper. Wrap each scallop in a radicchio leaf. Fold a slice of pancetta around each packet, securing it with a toothpick or skewer that has been soaked in water to prevent burning on the grill. Grill over medium-hot coals until the pancetta is crispy, 4 to 5 minutes.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.