Grilled Scallops Wrapped In Radicchio And Pancetta Recipes

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PROSCIUTTO-WRAPPED SCALLOPS



Prosciutto-Wrapped Scallops image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 10

1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped pitted black olives (about 10 olives)
1/4 cup extra-virgin olive oil
12 medium scallops
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 slices prosciutto
2 cups arugula
1 1/2 tablespoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a food processor, add the tomatoes, basil, olives, and olive oil and process until finely chopped.
  • Season both sides of the scallops with salt and pepper. Rub each scallop with the tomato mixture. Fold each slice of prosciutto in half lengthwise, then wrap each scallop in 1 slice of prosciutto. Place wrapped scallops in a buttered baking dish, seam side down. Bake until scallop is cooked through, about 15 minutes.
  • In a medium bowl, toss the arugula with the balsamic vinegar. Season the arugula with salt and pepper. Place the arugula on a serving platter or divide among individual dishes. Top with the scallops and serve immediately.

GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
  • Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
  • Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

PANCETTA SCALLOPS ON POTATO ROUNDS



Pancetta Scallops on Potato Rounds image

Serving the pancetta-wrapped scallops on red potato slices makes for a pretty presentation. The delicate flavors appeal to all.-Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield about 15 appetizers plus 1/2 cup leftover vinaigrette.

Number Of Ingredients 14

5 small red potatoes, cut into 1/4-inch slices
1/3 pound sliced pancetta or bacon
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon coarsely ground pepper
1 pound sea scallops
2 tablespoons butter
1 tablespoon olive oil
VINAIGRETTE:
3 tablespoons white wine vinegar
2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 garlic clove, halved
1/4 teaspoon salt
1/2 cup olive oil

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until tender., Meanwhile, in a large skillet, cook pancetta over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Combine the salt, onion powder and pepper. Wrap a slice of pancetta around each scallop; sprinkle salt mixture over both sides., In a large skillet over medium-high heat, cook scallops in butter and oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from the heat and keep warm. Drain potatoes; set aside., In a blender, combine the vinegar, rosemary, garlic and salt; cover and process until blended. While processing, gradually add oil in a steady stream., To assemble appetizers, top each potato slice with a scallop; drizzle each with 1/4 teaspoon vinaigrette (save remaining vinaigrette for another use).

Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 194mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

GRILLED SCALLOPS WITH RADICCHIO AND PANCETTA



Grilled Scallops with Radicchio and Pancetta image

Provided by Food Network

Categories     side-dish

Yield 12 servings

Number Of Ingredients 5

24 large sea scallops
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
24 whole leaves of radicchio, rinsed and dried
24 slices of 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 soakd in water to prevent burning on the grill. Grill over medium-hot coals until the pancetta is crispy, 4 to 5 minutes.

GRILLED SCALLOPS WRAPPED IN RADICCHIO AND PANCETTA



GRILLED SCALLOPS WRAPPED IN RADICCHIO AND PANCETTA image

Categories     Shellfish     Appetizer     Low Carb     Quick & Easy

Yield 12 people

Number Of Ingredients 5

24 large sea scallops
2 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
24 whole leaves of radicchio, rinsed and dried
24 slices 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.

PANCETTA AND RADICCHIO WRAPPED GRILLED SCALLOPS



Pancetta and Radicchio Wrapped Grilled Scallops image

Pancetta and Radicchio Wrapped Grilled Scallops

Provided by Karista

Categories     Appetizers

Number Of Ingredients 6

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
1 lemon

Steps:

  • 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.

GRILLED QUAIL WRAPPED IN PANCETTA WITH SAGE AND HONEY



Grilled Quail Wrapped in Pancetta with Sage and Honey image

Categories     Side     Fry     Marinate     Quail     Chill     Kosher     Honey     Sage

Yield serves 4

Number Of Ingredients 34

for the stuffing
2 tablespoons extra-virgin olive oil
3 ounces thick-sliced pancetta, diced
1 cup chopped Spanish onion (about 1/2 onion)
2 large garlic cloves, finely chopped
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh rosemary needles
1 teaspoon chopped fresh thyme leaves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
for marinating and grilling the quail
8 semi-boneless quail
1 medium red onion, halved and thinly sliced
A small handful of fresh thyme sprigs (about 10 sprigs)
1/4 cup balsamic vinegar
2 tablespoons mild-flavored honey, such as clover or wildflower
1 tablespoon freshly ground black pepper
8 bamboo skewers, soaked overnight or for at least 30 minutes
16 thin slices pancetta (about 1 pound)
Extra-virgin olive oil
for frying the sage
Extra-virgin olive oil
20 fresh sage leaves
Kosher salt
for the radicchio
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
16 radicchio leaves
for serving the dish
4 teaspoons honey, plus more to taste
4 teaspoons aged balsamico condimento, plus more to taste
Finishing-quality extra-virgin olive oil (about 4 teaspoons)

Steps:

  • To make the stuffing, warm the olive oil in a sauté pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the pancetta and cook to render the fat but not brown, 2 to 3 minutes. Add the onion, garlic, sage, rosemary, and thyme; season with the salt and pepper, and cook until the onion is tender and translucent, about 10 minutes, stirring occasionally to prevent the onion and garlic from browning. Remove the pan from the heat and set aside to cool to room temperature. Transfer the stuffing to an airtight container and refrigerate overnight or for at least 2 hours to chill.
  • To prepare the quail, rinse and pat dry with paper towels, checking for any remaining bones or feathers. Combine the onion, thyme, vinegar, honey, and pepper in a bowl or nonreactive baking dish large enough to hold all the quail. Place the quail in the marinade and turn to coat them on all sides. Cover with plastic wrap and place the quail in the refrigerator to marinate for at least 2 hours or up to overnight.
  • Remove the quail from the marinade, pat dry with paper towels, and lay them on a baking sheet. One at a time, lay a quail on your work surface, open up the legs, and spoon 2 tablespoons of stuffing inside the cavity. Cross the legs to close in the stuffing. Slide the skewer through the bottom leg and then through the top leg and rotate the skewer so it's perpendicular to the legs. Return the quail to the baking sheet and repeat, stuffing the remaining birds in the same way. Unravel the pancetta if it's from a round slice and stack two slices of pancetta on your work surface. Lay the quail on top of the pancetta and wrap it around the quail, moving along the body of the quail to cover as much as possible. Return the quail to the baking sheet and repeat, wrapping the remaining quail in the remaining pancetta. (You can prepare the dish to this point up to a day in advance. Wrap the baking sheet tightly in plastic wrap and refrigerate until you are ready to grill. Season with salt and pepper on both sides before grilling.)
  • To fry the sage leaves, pour enough olive oil into a small skillet or saucepan to fill it 1 inch deep and line a small plate with paper towels. Heat the oil over medium-high heat until a pinch of salt sizzles when dropped into it. Add the sage leaves and fry for about 30 seconds, until crisp but not browned. Use a slotted spoon to remove the sage from the oil, transfer to the paper towels to drain, and season with salt. Strain the sage-infused oil through a fine-mesh strainer and reserve it to fry sage another time or to drizzle over grilled meats or vegetables. (The sage can be fried up to several hours in advance. Store it in an airtight container at room temperature.)
  • To prepare the radicchio, combine the vinegar, olive oil, salt, and pepper in a large bowl. Add the radicchio leaves and soak in the marinade while you grill the quail or for up to 24 hours.
  • Prepare a hot fire in a gas or charcoal grill or preheat a grill pan or heavy-bottomed skillet over high heat. Brush the grill grates or grill pan with olive oil.
  • Place the quail breast side down on the grill and cook for 4 to 5 minutes, until it is browned and the pancetta is crisp. Turn the quail, taking care to keep the pancetta intact, and cook for 4 to 5 minutes on the other side. Cook for another 3 to 5 minutes, turning them often to prevent the outsides from burning, until they are cooked to medium. To check for doneness, squeeze the quail at the thickest point; if the flesh feels firm, it is done. If the quail appear to be searing too quickly, move them to a cooler part of the grill or lower the heat on the grill pan so they can cook through before the outsides burn. Remove the quail to a plate to rest for about 5 minutes before serving. While the quail are resting, grill the radicchio for 1 1/2 to 2 minutes, turning occasionally, until it is browned in places but not crisp.
  • To serve, remove the skewers and discard. Drape two radicchio leaves in the center of each plate, overlapping them. Lay one quail on each serving of radicchio and rest the other in another direction on top of the first. Drizzle 1 teaspoon of honey over and around each serving. Drizzle 1 teaspoon of the balsamico and 1 teaspoon of the finishing-quality olive oil, and scatter the fried sage leaves over each plate.
  • suggested wine pairing
  • Amarone Della Valpolicella (Veneto)

GRILLED SEA SCALLOPS WITH RADICCHIO



Grilled Sea Scallops With Radicchio image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

16 large sea scallops
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
4 tablespoons extra-virgin olive oil
2 heads radicchio
Coarse salt and freshly ground pepper to taste
1 lemon
cut into quarters 4 sprigs fresh thyme if available

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.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD



Grilled Scallops Wrapped In Pancetta, With Herb Salad image

Provided by Amanda Hesser

Categories     dinner, easy, quick, main course

Time 35m

Yield 4 servings

Number Of Ingredients 10

20 large sea scallops
3 tablespoons olive oil, plus more for brushing
6 very thin slices pancetta
1 handful baby arugula, watercress or other flavorful green
1 small head butter lettuce, torn into large pieces
20 mint leaves
2 tablespoons chopped fennel fronds
1 tablespoon grated orange zest
2 teaspoons balsamic vinegar
Coarse sea salt

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.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 5 grams, Sodium 934 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED PROSCIUTTO WRAPPED SCALLOPS



Grilled Prosciutto Wrapped Scallops image

This is such an easy and impressive meal. The prosciutto gets a nice crunch to it, but also melts in your mouth. I like to serve over a bed of wilted spinach. Splurge for the better quality Prosciutto di Parma. Don't forget to soak your wooden skewers in water for about a half an hour so they do not burn on the grill! Enjoy!

Provided by Lauren8148

Categories     < 15 Mins

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

8 large scallops
1/2 lb prosciutto di Parma (about 8 thin slices)
8 wooden skewers (soaked)
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon pepper
1/2 lemon

Steps:

  • Rinse the scallops and then pat them dry with a paper towel.
  • Drizzle olive oil on one side of scallops.
  • Sprinkle with salt, pepper, and some fresh lemon juice.
  • Turn scallops over and repeat step 3.
  • Fold slice of prosciutto in half lengthwise and wrap around the each scallop.
  • Secure with a wooden skewer.
  • Place on grill set to high heat.
  • Cook on each side for about 4-5 minutes.

Nutrition Facts : Calories 83.9, Fat 6.9, SaturatedFat 1, Cholesterol 7.2, Sodium 699.4, Carbohydrate 2, Fiber 0.3, Sugar 0.2, Protein 3.8

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