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Name: Scallop Radicchio Cups
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Bread crumbs; seasoned with; 2 tb Balsamic vinegar; Salt to taste; 8 lg Sea scallops; 3/4 c Chopped pancetta; Black Pepper freshly ground; 1 ts Bayou Blast; see * Note; 1/2 tb Chopped lemon zest; 2 tb Vegetable oil; 1/2 c olive oil; Chopped parsley; for garnish; 8 lg Radicchio leaves

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INGREDIENTS

1/2 c Bread crumbs; seasoned with
2 tb Balsamic vinegar
Salt ; to taste
8 lg Sea scallops
3/4 c Chopped pancetta
Black Pepper ; freshly ground
1 ts Bayou Blast; see * Note
1/2 tb Chopped lemon zest
2 tb Vegetable oil
1/2 c olive oil
Chopped parsley; for garnish
8 lg Radicchio leaves

Servings

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Preheat grill. Brush radicchio leaves with 1 tablespoon oil and season with salt and pepper. Grill leaves 2 minutes per side, until softened and lightly browned. Set aside to cool. Preheat broiler. Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in a saute pan, preferably non-stick, over very high heat and briefly sear scallops on both sides. Wrap scallops in grilled leaves, place seam-side down in a shallow baking dish, and top with seasoned bread crumbs; broil just until bread crumbs brown. Meanwhile, in a saucepan, heat pancetta until brown and crispy; stir in zest, vinegar and olive oil and heat until warmed through; season to taste with salt and pepper. To serve, top 2 radicchio cups per serving with warm vinaigrette and garnish with parsley. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-104 broadcast 01-02-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-20-1998 Recipe by: Emeril Lagasse

NOTES

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Scallop Radicchio Cups

1/2 c Bread crumbs; seasoned with
2 tb Balsamic vinegar
 Salt to taste
8 lg Sea scallops
3/4 c Chopped pancetta
 Black Pepper freshly ground
1 ts Bayou Blast; see * Note
1/2 tb Chopped lemon zest
2 tb Vegetable oil
1/2 c olive oil
 Chopped parsley; for garnish
8 lg Radicchio leaves

* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is  included in this collection.    Preheat grill. Brush radicchio leaves with 1 tablespoon oil and season with  salt and pepper. Grill leaves 2 minutes per side, until softened and  lightly browned. Set aside to cool. Preheat broiler. Season scallops with  salt and pepper. Heat remaining 1 tablespoon oil in a saute pan, preferably  non-stick, over very high heat and briefly sear scallops on both sides.  Wrap scallops in grilled leaves, place seam-side down in a shallow baking  dish, and top with seasoned bread crumbs; broil just until bread crumbs  brown. Meanwhile, in a saucepan, heat pancetta until brown and crispy; stir  in zest, vinegar and olive oil and heat until warmed through; season to  taste with salt and pepper. To serve, top 2 radicchio cups per serving with  warm vinaigrette and garnish with parsley. This recipe yields 4 servings.    Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EE-104 broadcast 01-02-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    03-20-1998    Recipe by: Emeril Lagasse

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Nutrition

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Serving Size: 1 Serving (109g)
Recipe Makes: 4 servings

Calories: 353
Calories from Fat: 298 (84%)

Amt Per Serving		% DV

	Total Fat 33.1g	44 %
	Saturated Fat 8.5g	42 %
	Monounsaturated Fat 17.4g
	Polyunsanturated Fat 4.5g
Cholesterol 42.4mg		13 %
Sodium 451.4mg		16 %
Potassium 250.5mg		7 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.3g
Protein 10.8g		15 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 353

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