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  • Grilled Pancetta Wrapped Scallops

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    Grilled Pancetta Wrapped Scallops
    Servings: 6
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 5-6 sea scallops (cleaned)
    • 5-6 thin slices pancetta bacon
    • 2 T carrot, shredded
    • 2 T celery, fine dice
    • 2 T red cabbage, fine julienne
    • 2 T zucchini, fine julienne
    • 2 T yellow squash, fine julienne
    • 1/4 c. Parmesan cheese, grated
    • 1 c. ricotta cheese
    • 2 cloves diced garlic
    • 2 T parsley
    • 1 T salt
    • 1 T pepper
    • 1 lg. prepared egg pasta sheet 9", cut in 1/2
    • Healthy pinch of saffron
    • 3-4 peppercorns
    • 1 bay leaf
    • 1 shallot, fine dice
    • 1/4 c. white wine
    • 1/4 c. champagne vinegar
    • 1/2 c. heavy cream
    • 8 T softened butter
    • Juice of 1 lemon
    • 1 T salt and pepper
    • 1 crisp leaf of radicchio lettuce

    Directions

    1. SCALLOPS: Wrap pancetta securely around each scallop. Season with salt, pepper and extra virgin olive oil. Grill till scallop is no longer opaque and bacon is golden.RAVIOLI: Sauté all of the vegetables and garlic till tender and cool. In a large mixing bowl put together cheeses, parsley, salt and pepper. When vegetables are cooled fold into cheese mix. Spread pasta sheet out on work surface and drop by tsp of cheese mix 2" apart. Place other 1/2 of sheet on top of prepared sheet and cut into raviolis and crimp. Drop into boiling water till tender, about 2 min.
    2. SAFFRON BUTTER SAUCE: Put all of the reduction ingredients into a saucepot and reduce till almost dry. Add in cream and reduce by half. Turn down heat and slowly add in softened butter till a smooth consistency is achieved. Strain and flavor with lemon juice, salt and pepper.
    3. PLATE PRESENTATION: Arrange raviolis on bottom of plate, place scallops alternately between raviolis and spoon butter sauce over entire dish. Garnish with chiffonade of radicchio.

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