Capesante In Camicia

Wrapped Scallops


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Scallops cooked this way taste wonderful, and are surprisingly simple to prepare. Their fresh sweetness is offset by the bitter flavour of the radicchio and the meatiness of the pancetta, and the finished dish looks very pretty too. It makes an excellent appetizer for eight people or a main course for four when served with some accompanying vegetables or salad. Serve the scallops with a chilled dry white wine such as the local Soave from around Verona in the Veneto region.


  • 16 large scallops
  • 16 paper-thin slices of pancetta
  • 16 radicchio leaves
  • 30 ml/2 tbsp extra virgin olive oil or melted pork fat
  • lemon wedges, to serve


  1. Wrap each scallop first in a slice of ham, then in a radicchio leaf, securing each one with a wooden cocktail stick or toothpick. Allow the pancetta to stick out slightly around the radicchio, if possible.

  2. Brush each wrapped scallop lightly with a little extra virgin olive oil or melted pork fat.

  3. Preheat the grill, broiler or a hot griddle (the griddle is hot when water splashed on to the surface evaporates instantly).
  4. Cook for 5 minutes until the pancetta that is sticking out is crisp around the edges, turning twice or three times. Serve immediately, with lemon wedges.