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Scallop Radicchio Cups

  • Yield: 4 servings


  • 8 large radicchio leaves
  • 2 tablespoons oil
  • Salt and pepper
  • 8 large sea scallops
  • 1/2 cup bread crumbs seasoned with 1 teaspoon Creole spice
  • 3/4 cup chopped pancetta
  • 1/2 tablespoon lemon zest, chopped
  • 2 tablespoons balsamic vinegar
  • 1/2 cup olive oil
  • Chopped parsley, for garnish


  • Preheat grill. Brush radicchio leaves with 1 tablespoon oil and season with salt and pepper. Grill leaves 2 minutes per side, until softened and lightly browned. Set aside to cool.
  • Preheat broiler. Season scallops with salt and pepper. Heat remaining 1 tablespoon oil in a saute pan, preferably nonstick, over very high heat and briefly sear scallops on both sides. Wrap scallops in grilled leaves, place seam-side down in a shallow baking dish, and top with seasoned bread crumbs; broil just until bread crumbs brown. Meanwhile, in a saucepan heat pancetta until brown and crispy; stir in zest, vinegar and olive oil and heat until warmed through; season to taste with salt and pepper. To serve, top 2 radicchio cups per serving with warm vinaigrette and garnish with parsley.