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.
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!
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