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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