Servings: 2 as a main course; 4 as an appetizer
Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.
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It’s essential to use “dry” scallops for this dish; they haven’t been soaked in a sodium solution, so they’ll brown better.
As a recipe I give it five. The flavors were really good- sweet, salty, sour and bitter. Very simple preparation. I served with tiny roasted potatoes and chardonnay.
I feel bad even reviewing this- HOWEVER- We had jumbo shrimp from costco in the freezer and I just could not justify spending more money on scallops when I thought jumbo shrimp would be great. And it was! absolutely delicious! served with roasted pearl potatoes. Really, really, really good! Also couldn't justify spending money on pancetta when I had bacon ready to use in the fridge. Call me cheap... or actually call me a women cooking for 6 on a budget. Worked great even though I HATE to change a recipe I know will work due to $$$.
This is A-MA-ZING. Quite possibly rivals Pad Thai as the perfect food combination of sweet, salty, tangy, soft and yielding! It is only missing the crunch factor to go head-to-head but the flavors are just fabulous. Kudos!My advice is don't fiddle with the recipe until you've tried it exactly as written--it can't be improved upon and if you think you can before you try it,you're really missing out!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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