Ready in 50 minutes

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.


1 plum tomato
1 shallot
3 ounces extra-virgin olive oil; divided
Salt and pepper
2 tablespoons cider vinegar
8 large sea scallops; (about 1 pound)
8 pieces speck; sliced thin
2 cups Belgian endive; chopped
2 cups radicchio; chopped

Original recipe makes 4 Servings



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.

Alert editor   
Calories Per Serving: 288 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for SPECK-WRAPPED SCALLOPS WITH SAUT?ED RADICCHIO AND ENDIVE. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free