This appetizer of extra large scallops also makes a perfect light lunch or dinner. Speck is a juniper-flavored Italian ham. Substitute prosciutto if you cannot find speck. Coating the scallops with oil and wrapping them in speck helps retain their moisture and keep them tender.
Cut the tomato in half and the shallot in quarters. Place in a small bowl with 1 tablespoon of olive oil and salt and pepper. Place the tomato, cut side down, and shallot pieces on a baking sheet. Roast until the tomato skin is slightly brown. Remove from the oven and set aside to cool.
Place the tomatoes, shallots and vinegar in a blender and blend well. Season with salt and pepper. With the blender running, slowly add ? cup of olive oil, until the mixture emulsifies.
Season scallops with salt and pepper and wrap each scallop in a piece of speck.
Heat a medium saut? pan or skillet to medium-high. Add the remaining 1 tablespoon of the oil. When oil is shimmering, carefully place the scallops in the pan and sear on each side, for about 2 minutes per side. Set aside.
In a large saut? pan or skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chopped radicchio and endive and saut?, stirring occasionally until just wilted, about 5 minutes. Stir in 3 tablespoons of the roasted-tomato vinaigrette.
To serve, place one-quarter of the radicchio-endive mixture on each of four plates. Top each with 2 scallops and drizzle each with 1 tablespoon of the vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (157g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 202 (70%)|
|Amt Per Serving||% DV|
|Total Fat 22.4g||30 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 39.6mg||12 %|
|Sodium 244mg||8 %|
|Potassium 515.8mg||14 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 2.8g|
|Protein 18.1g||26 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 288
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