Speck-Wrapped Scallops with Sautéed Radicchio and Endive
6.9g
Net Carbs
17.4g
Protein
28.0g
Fat
1.4g
Fiber
353
Calories
Ingredients:
- 1 plum Tomato
- 4 oz, bonelesses Prosciutto
- 2 cups chopped Endive
- 2 tablespoons chopped Shallots
- 2 tablespoons Organic Apple Cider Vinegar
- 12 each Scallops
- 6 tablespoons Olive Oil
- 2 cups shredded Radicchio
Directions:
This appetizer of extra large scallops also makes a perfect light lunch or dinner. Speck is a juniper-flavored Italian ham. Substitute prosciutto if you cannot find speck. Coating the scallops with oil and wrapping them in speck helps retain their moisture and keep them tender.
- Preheat oven to 400°F.
- 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 ¼ cup of olive oil, until the mixture emulsifies.
- Preheat the broiler.
- Place the scallops in a bowl and coat with 1 tablespoon of olive oil. Season with salt and pepper and then wrap each scallop in a piece of speck. Carefully place scallops on a sheet tray and place under the broiler for about 5 minutes per side.
- Meanwhile, in a large sauté pan or skillet over medium-high heat, heat 1 tablespoon of olive oil. Add the chopped radicchio and endive and sauté, 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.
