Seared Scallops with Warm Radicchio and Pancetta
Radicchio (rah-DEE-kee-oh) is a garden plant from the north of Italy and is also known as red chicory. It offers a spicy bitterness that can add a bite to dishes when used raw, or that can be tamed through grilling or roasting. Radicchio is a good source of vitamin B and vitamin C, calcium and phosphorus. Instead of using raw radicchio in a salad, cut into quarters, cover with a splash of olive oil and sea salt and grill until slightly charred. Chop into salad-sized pieces, toss with a dressing, and then grate a little Parmesan or Pecorino cheese on top…de-lish!
Serves 2 (as a main course; 4 as an appetizer)
adapted from Fine Cooking
1 large head radicchio (about 14 oz.)
2 tablespoons cider vinegar
2 teaspoons sugar
12 large all-natural “dry” scallops, side muscles removed
Kosher salt
freshly ground black pepper
6 oz. pancetta, cut into small dice (you can also use bacon)
olive oil, as needed
1/2 medium red onion, thinly sliced through the root end
1 tablespoon minced fresh rosemary
1 large clove garlic, chopped
Remove the outer leaves from the radicchio and cut the head in half through the root end. Cut each half into 4 wedges through the root end and remove the white core. In a small bowl, stir the vinegar and sugar until dissolved.
Pat the scallops dry and season with salt and pepper. Heat a 12-inch skillet (preferably cast iron) over medium heat until hot. Add the pancetta and cook, stirring often, until crisp, about 5 minutes. Remove the pancetta from the skillet with a slotted spoon. Pour off all but 3 tablespoons of the fat (if you have less than 3 tablespoons add olive oil to make up the difference).
Put the skillet over medium-high heat. Add the scallops and sear until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook on the second side until they feel firm when pressed, 2 to 3 minutes more. Transfer to a plate, cover, and keep warm. Add the onion and rosemary to the skillet and cook, stirring often, until the onion is softened, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 15 seconds. Add the radicchio and pancetta, season with salt and pepper, and cook, tossing gently and occasionally, until the radicchio is wilted, 2 to 3 minutes. Remove the skillet from the heat and pour the vinegar mixture over the radicchio. Toss to combine and top with the scallops.
The Culinary Chase’s Note: Radicchio can have a slightly bitter taste but when the vinegar mixture is added, the taste is slightly sweetened. Dry scallops are all wild and natural. They are not treated with any chemicals whatsoever. They are harvested directly from the ocean, shucked on deck, then immediately frozen on the boat to capture their quality. Dry scallops caramelize naturally during cooking to a golden brown color. Wet scallops are commonly treated with Phosphates which is a preservative. When scallops are soaked in phosphates, they absorb water making them weigh more and thereby costing you more.
I am not a big fan of scallops, but this dish looks DELICIOUS! Yuuuummmmmmm! Can I come over? 🙂