Ingredients
24 large sea scallops
2 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
24 whole leaves of radicchio, rinsed and dried
24 slices pancetta
Preparation
Season the scallops with olive oil and salt and pepper. Wrap each scallop in a radicchio leaf. Fold a slice of pancetta around each packet, securing it with a toothpick or skewer that has been soaked in water to prevent burning on the grill. Grill over medium-hot coals until the pancetta is crispy, 4 to 5 minutes.
