Seared Scallops With Warm Radicchio And Pancetta

Seared Scallops with Warm Radicchio and Pancetta is a delightful and flavorful dish that combines the sweetness of scallops with the bitterness of radicchio and the salty richness of pancetta.

The dish starts by preparing the radicchio. The outer leaves are removed, and the head is cut into wedges, removing the core. This allows the radicchio to cook evenly and brings out its unique flavors. Next, a tangy and slightly sweet dressing is made by mixing cider vinegar and sugar in a small bowl. This dressing adds a pleasant acidity to balance the richness of the scallops and pancetta. The scallops are then seasoned with salt and pepper and seared in a skillet with crispy diced pancetta. The pancetta lends a savory depth of flavor to the dish, while the scallops develop a beautiful golden crust on the outside. In the same skillet, sliced red onion and minced rosemary are added, infusing the dish with aromatic flavors. Garlic is then added for a burst of fragrant taste. To bring everything together, the radicchio and pancetta are added back to the skillet, seasoned with salt and pepper, and cooked until the radicchio is wilted. The vinegar dressing is poured over the radicchio, creating a warm and tangy coating. Finally, the dish is assembled by serving the seared scallops alongside the warm radicchio and pancetta mixture. The combination of tender scallops, wilted radicchio, and crispy pancetta creates a harmonious blend of flavors and textures.

Seared Scallops with Warm Radicchio and Pancetta is a sophisticated dish that showcases the ingredients’ natural flavors while offering a delightful balance of sweet, salty, bitter, and tangy notes. It’s a perfect choice for a special occasion or a gourmet dinner at home.

SERVES: 2

INGREDIENTS:

• 1 large head radicchio (about 14 oz.)
• 2 Tbs. cider vinegar
• 2 tsp. granulated sugar
• 12 large all-natural “dry” scallops, side muscles removed
• Kosher salt and freshly ground black pepper
• 6 oz. pancetta, cut into small dice
• Olive oil, as needed
• 1/2 medium red onion, thinly sliced through the root end
• 1 Tbs. minced fresh rosemary
• 1 large clove garlic, chopped

INSTRUCTIONS:

1. 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.
2. In a small bowl, stir the vinegar and sugar until dissolved.
3. 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 Tbs. of the fat (if you have less than 3 Tbs., add olive oil to make up the difference).
4. 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.
5. 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. Serve with the scallops.

NUTRITIONAL INFORMATION:

PER SERVING

• 220 CALORIES | 13G PROTEIN | 9G CARB | 14G TOTAL FAT | 4.5G SAT FAT |
  6G MONO FAT | 1.5G POLY FAT | 40MG CHOL | 1,270MG SODIUM | 1G FIBER

NOTE:

• Radicchio’s bitterness mellows once it’s cooked, making it a sweet, tender bed for the scallops.