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.
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